Ingredients
8 oz manicotti, uncooked
15 oz part-skim ricotta cheese - whipped, until smooth
1/2 cup grated parmesan cheese
1 egg, beaten
1/4 cup sliced scallions
2 tsp parsley flakes
1/2 tsp salt
1/4 tsp pepper
1 26-oz. jar spaghetti sauce
1 grated parmesan cheese - for toppin, g
Directions
Prepare pasta according to package directions; drain. In medium bowl,
blend ricotta, Parmesan, egg and scallions. Stir in parsley, salt and
pepper. Stuff pasta with cheese mixture. Arrange in a 13 x 9-inch
baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with
additional Parmesan cheese. Cover. Bake in a 350 degrees F oven until
hot, about 35 minutes.
Each serving provides: 394 Calories; 18.6 g Protein; 46.5 g
Carbohydrates; 15.3 g Fat; 59.6 mg Cholesterol; 1042 mg Sodium.
Calories from Fat: 35%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6 servings
Classic Baked Manicotti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the far past, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, old recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created a few scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, entrees and afters, something we still use today. He also describes how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few you will know like thyme, mint and parsley. During the next few hundred years, the families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes could command a high salary. Even so, it was during the 1800s that cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Classic Baked Manicotti recipe.
