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Manicotti Pasta ai Quattro Formaggi

Manicotti Pasta ai Quattro Formaggi

Serves 8



1 pound of lasagna sheets

1 lb Miceli’s shredded mozzarella cheese


2 lbs Miceli’s traditional ricotta cheese, well drained

¼ cup chopped Italian parsley

2 cloves garlic, peeled & minced

1 tsp. salt

½ tsp. freshly ground white pepper

¼ cup grated Miceli’s Parmesan cheese

¼ cup Miceli’s shredded Asiago Cheese

¼ cup Miceli’s Shredded Pecorino Romano Cheese


1 carrot, finely chopped

1 stalk celery, finely chopped

1 onion, finely chopped

1 clove garlic, minced

4 Tbs. extra virgin olive oil

2 (16 ounces each) tomato sauce

1 (16 ounces) chopped tomatoes

1 Tbsp. fresh basil chopped

1 tsp. Sea salt

1/2 tsp. freshly ground black pepper



1. To make filling, mix Ricotta, Parmesan, Asiago, Pecorino cheeses, parsley and garlic. Add salt and pepper and set aside.

2. To make the sauce, sauté carrot, celery, onion and garlic in olive oil until onion is transparent. Add tomato sauce and chopped tomato; season with salt and pepper. Simmer for 20 minutes. Add basil and reserve.

3. Bring an 8-quart pot of water to boil. Add 1 tablespoon of salt and add pasta and boil for 6 to 7 minutes. Drain and place pasta in ice water, remove and place on kitchen towel; pat dry.

4. Heat oven to 400 degrees. Butter the bottom of 13-x-9-x-2-inch baking dish. Place a tablespoon of ricotta in the center of the cook pasta, fold over and roll tightly. Place each manicotti seam face down on the prepare pan top with tomato sauce and sprinkle with mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and let top brown for 5 minutes. Cool for 10 minutes before serving.
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