First, you need to make a batch of Momma Ferraro's Marinara Sauce (Your own sauce is fine too..). Next you need ricotta cheese. This is usually near the sour cream in the grocery store. The brand isn't important, but if you want really good manicotti, use the one with whole milk. You can always use the one with less fat.... but we use whole milk. :)
Put the ricotta in a bowl and mix in two eggs. Add 1 tsp of salt, 1 1/2 tsp of dried basil and 1/4 tsp of pepper. Then, add 1/2 tsp of cinnamon (uh huh....that's what makes it so good). Then add 1/2 bag of shredded mozzarella cheese. While you are doing this, start boiling a large pot of water and cook lasagna noodles according to directions.
Drain the lasagna noodles, cut in half and fill with a spoonful of ricotta cheese and fold up.
Put plenty of sauce in the bottom of the pan and place your noodles closely together. Not enough sauce and your noodles will get crispy. Not good.
Cover with sauce and make sure you get the sides of the pan. Add the rest of your shredded mozzarella and throw a little pecorino romano on top. Bake at 375 for 40-45 minutes.
1 15/16 oz Ricotta Cheese
1 tsp salt
1/4 tsp pepper
1 1/2 tsp of dried basil
1/2 tsp of cinnamon
1 package of shredded mozzarella
Pecorino Romano cheese (1/2 cup)
1 package of Lasagna Noodles
Mix the first 6ingredients in a bowl. Add half a bag of mozzarella and mix. Make the lasagna noodles. Cut the noodles in half and place cheese mixture inside. Roll them up and place the noodles in a sauce filled pan. Put sauce on top of noodles. Add mozzarella and pecorino romano cheese.
Bake at 375 for 40-45 minutes. I usually serve this with Chicken Parmesan and a side salad.