Baked Cheese Manicotti

• 4 tablespoons unsalted butter
• 3 cups marinara sauce
• 8 ounces manicotti shells dried, about 14
• 8 cloves garlic finely chopped
• 4 cups whole milk ricotta
• 1 cup grated Parmesan
• 7 tablespoons parsley chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg freshly
• 2 eggs beaten

1. Grease a 9" x 13" baking pan with 1 tbsp. butter and spread 1/2 cup of the marinara sauce across the bottom of the pan. Set aside. Bring a 6-qt. pot of salted water to a boil over high heat. Add the manicotti and cook until just tender, about 8 minutes. Drain manicotti and rinse under cold water; set aside.
2. Heat oven to 450u0b0. Heat remaining butter in a 12" skillet over medium heat. Add garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer garlic to a medium bowl along with the ricotta, 1/2 cup parmesan, 5 tbsp. chopped parsley, salt, pepper, nutmeg, and eggs and stir to combine.
3. Spoon some of the filling into both openings of each manicotti shell. (Alternatively, transfer the ricotta mixture to a 1-gallon resealable plastic bag, snip off a bottom corner of the bag, and pipe filling into pasta.) Repeat with remaining manicotti shells. Transfer stuffed manicotti to prepared baking dish, making 2 rows. Spread the remaining marinara sauce over the manicotti and sprinkle with remaining parmesan. Bake until hot and bubbly, about 20 minutes. Sprinkle with remaining parsley. Let sit for 5 minutes before serving.

unsalted butter, marinara sauce, shells dried, garlic, milk ricotta, parmesan, parsley, kosher salt, freshly ground black pepper, ground nutmeg, eggs

Taken from www.yummly.com/recipe/Baked-Cheese-Manicotti-1647310 (may not work)