INGREDIENTS:6 sheets 9 x 12 in. pre-rolled pasta sheets
1 lb. Gorgonzola cheese, finely crumbled
1-½ Ibs. ricotta cheese
1 lb. cottage cheese
1 cup Parmesan cheese, grated
4 eggs
3 Tbsps. granulated garlic
2 Tbsps. thyme
12 fresh basil leaves, chiffonade
2 cups egg wash
8 cups marinara sauce, or more to taste
1/8 cup Parmesan, for garnishDIRECTIONS:1. Preheat oven to 350° F.
2. For the filling: In a large bowl combine Gorgonzola, ricotta, cottage cheese and Pammesan. Add the four eggs, garlic, thyme and fresh basil. Fold mixture together until eggs have thoroughly mixed with cheeses and you have a filling consistency.
3. To form manicotti: Ladle some marinara sauce into a casserole dish; reserve. Take the pasta sheets that have been cut into quarters and brush each with egg wash. Place 3 oz. of the cheese mixture on one edge of each square, about one inch from the bottom edge, and roll up to form manicotti.
4. Place pasta into the casserole pan, on top of the marinara sauce. Once all the pasta is in the pan, ladle additional sauce down the center of the rolls. Sprinkle with additional Parmesan. Bake for 30 minutes or until heated through.SERVINGS:12 servingsFrom:by Aaron Lord, Cook, Bates College, Lewiston, ME