Backlog: cheese stuffed manicotti

Back from my long recruiting-induced hiatus! Here's some stuff I've made in the mean time that i was too lazy to blog about.

I cheated a little on this one because i didn't make the sauce... but we won't talk about that.

Materials:

• 1 bottle of premade tomato sauce (i know CHEATING)
  
• 1.5 cups ricotta
• 1.25 cups shredded mozzarella
• .75 cup grated Parmesan
• 1 egg, lightly beaten
• .25 cups chopped flat leaf parsley
• 12 manicotti shells

Methods:

1. Preheat the oven to 350'F. Spray a 9x13'' baking dish with nonstick spray.
   
2. Bring a pot of water to a boil. Add manicotti shells and cook until soft, but not squishy. They must maintain structural integrity.Run under cold water to prevent manicotti dimerization. Set aside.
   
3. Mix the aforementioned cheeses into a homogeneous mixture. Fill the shells from step 2 with the cheese cocktail from step 3.
   
4. Place the manicotti in the baking dish, and cover with the sauce. Cover that with the parsley. Bake 30-40 minutes, until browned and bubbling.
   

Results: The product is intensely edible. Yield was more than sufficient.

Discussion: I would repeat this protocol again. Variations would include making home made sauce, and adding the parsley to the cheese mixture instead of on top.

Conclusion: You should cook this meal as well.