Goblin Fingers and Toes
14 manicotti shells
28 medium white mushrooms
2 tablespoons lemon juice
3 eggs
2 pounds ricotta cheese
2 cups Parmesan cheese, divided
2 cups mozzarella cheese, divided
2 teaspoons garlic powder
2 teaspoons onion powder
Salt
White pepper
3 cups favorite smooth tomato sauce
Preheat the oven to 350 degrees and grease individual baking dishes
or a large baking dish. Cook the manicotti shells according to the
package directions until al dente, but not too soft. Drain well and
toss to remove most of the water. While the manicotti is cooking,
clean the mushrooms well and toss with the lemon juice to prevent
browning. Beat the eggs, ricotta, half the Parmesan, half the
mozzarella, and the spices in a medium bowl until smooth. Pour the
sauce into the prepared baking dish(es). Stuff the manicotti with
the ricotta mixture using a long handled small spoon or a pastry bag
and tip. The filling should be packed, but not so tightly that it
cracks or breaks the shells. Add a mushroom to the end of each shell
and place in the baking dish. Cover and bake for 20 minutes. Remove
the cover and sprinkle the remaining cheeses over the bones. Bake
for an additional 15-20 minutes, or until the filling is hot and the
cheese is melted. Serve hot.
Makes 6 servings. |