Ingredients

• 2 lbs. of strained Ricotta  

• 2 tbsp. Mascarpone Cheese 

• ½ cup Parmesan Cheese

• ½ cup Romano Cheese

• ½ cup of shredded Fontina Cheese

• ½cup of shredded Mozzarella Cheese

• 1 ½ qt. Sauce  Freshly ground black Pepper  

• 1 tsp. Salt 

• 4 whisked Eggs  

• ¼ cup freshly chopped Parsley

• ¼ tsp. Nutmeg

• ¼ cup of Vito and Joe's Extra Virgin Olive Oil

• Cooking Italian with Joe’s Italian Crepes or Manicotti shells

How to Prepare

1. Preheat the oven to 325 degrees.

2. In a large bowl, mix the ricotta, eggs, mascarpone cheese, nutmeg, ¼ cup of Vito & Joe’s Extra Virgin Olive Oil, all other remaining cheeses, salt, pepper and parsley.

3. Leave a small amount of each cheese for the topping – set aside.

4. Blend the ingredients all together with a wooden spoon to make sure all the ingredients are well incorporated. In a 13 x 9 baking dish, coat the bottom of the dish with a layer of sauce.

5. Enough to cover the entire bottom, but not so the manicotti are drowned in sauce.

6. In the center of each crepe, place the filling. a. Roll loosely.

7. Put each manicotti in the dish with the seam facing down.

8. Cover with additional sauce- coating each manicotti.

9. In a medium bowl, mix the cheese that was set aside earlier and cover the manicotti with the remaining cheese.

10. Loosely cover with foil and cook for 20 minutes.

11. Remove the foil and bake for an additional 10 minutes.

12. Broil to finish browning until the cheese is brown and bubble.

13. Enjoy and Subscribe for more!