This fun twist on cheese manicotti is equally delicious with red or white sauce. The recipe makes two pans and freezes beautifully.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2010
- 1 lb ricotta cheese
- 1 cup shredded fontina cheese
- 1/3 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 6 lasagna noodles (1 lb/500 g)
- 1/4 teaspoon grated nutmeg
- Basic White Sauce recipe
MethodStir together Ricotta, Fontina, ¼ cup (60 mL) of the Parmesan cheese, eggs, parsley and salt. Set aside.
In large pot of boiling salted water, cook pasta, in batches, until pliable but not fully cooked, 3 to 4 minutes. Drain, keeping sheets separate to prevent sticking.
Stir nutmeg into white sauce. Divide about 1/2 cup (125 mL) between bottoms of two 13- x 9-inch (3 L) casserole dishes.
Spread 1/2 cup (125 mL) of the filling over each lasagna sheet, leaving 3/4-inch (2 cm) border at edges. Starting at 1 long edge, roll up tightly into cylinder. Cut each into 1-inch (2.5 cm) long rolls. Arrange rolls, seam side down, on sauce in dishes, making 4 evenly spaced rows in each. Divide remaining white sauce evenly over top, making sure pasta is completely covered. Sprinkle each dish with half of the remaining Parmesan cheese.
Bake 1 dish, covered, in 350°F (180°C) oven until bubbly, about 30 minutes, uncovering for last 10 minutes.
To freeze second dish: Double-wrap casserole in foil; freeze for up to 1 month. Bake from frozen, covered, in 350°F (180°C) oven for 1 hour, uncovering for last 10 minutes.
Nutritional facts Per each of 12 servings: about
- Sodium 469 mg
- Protein 17 g
- Calories 335.0
- Total fat 18 g
- Potassium 208 mg
- Cholesterol 116 mg
- Saturated fat 10 g
- Total carbohydrate 27 g
- Iron 10.0
- Folate 31.0
- Calcium 26.0
- Vitamin A 19.0
- Vitamin C 3.0