Manicotti

 

Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min


Ingredients

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

 

Directions

Cook manicotti in boiling water until done. Drain, and rinse with cold water.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.

Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.

Bake 45 minutes, or until bubbly.

Semi-Baked Boneless Buffalo Wings

1-2 Lbs. chicken breasts, cut into strips
1 c. flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 egg
1/2 c. milk
1/2 c. oil (vegetable or canola)
3/4 c. Frank's Red Hot Sauce (found by the BBQ sauce at the store)
1 cube butter
Blue cheese dressing (or Ranch) for dipping

Combine flour, salt, pepper, cayenne, and paprkia in a medium sized bowl. In a separate bowl, beat egg and then mix in milk. Dip the chicken one at a time in the egg mixture, then dredge in flour mixture. Heat oil in a large skillet (medium-high heat) and fry chicken on each side for about 20-30 seconds (or you can deep-fry it). Remove chicken from skillet, place on a baking sheet and place in the oven at 350 degrees for 10-12 minutes or until the chicken is completely cooked through. While the chicken is baking combine the hot sauce and butter in a small saucepan and cook on medium-low heat until butter is melted, do not bring to a boil. Remove chicken from oven and place in a tupperware-like bowl that has a lid. Pour sauce over the chicken, then cover with the lid. Shake until chicken is covered with sauce. Serve immediately with blue cheese or ranch.