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Home >> Recipes >> Dairy >> Goat Cheese Manicotti

Goat Cheese Manicotti

Goat Cheese Manicotti

 Pasta dishes that can be made in advance and baked just before serving are great for Yom Tov. Our manicotti dish will fit the bill perfectly!
1 1pound box manicotti
2 tablespoons light olive oil
2 large Spanish onions, chopped small
1 box fresh white button mushrooms, chopped small
2 tablespoons chives, checked and chopped
8 ounces goat cheese
1½ cups ricotta cheese
2/3 cup grated parmesan cheese
2 teaspoons kosher salt
¼ teaspoon  freshly ground black pepper
16 ounces marinara sauce, homemade or store-bought

Preheat your oven to 350 degrees
Fill a 6 quart pot with water and bring it up to a boil.
Heat a large skillet over a medium-low flame. Add oil and onions. Over the course of about a half hour, cook onions on low until the caramelize (turn brown- but not crispy). 
Once the onions are cooked add the mushrooms and sauté until cooked through, about 6 minutes. Remove from heat and let cool. Using a large wooden spoon or a mixer set on low add chives and goat cheese. When the cheese is soft and creamy, add your ricotta, 1/3 cup of parmesan, salt and pepper.
Add  manicotti pasta to the boiling water. Cook to al dente according to package directions. Drain well.
Prepare a piping bag fitted with a large round tip. Fill the bag ½ way with the cheese mixture. Carefully pipe the filling into its center of each manicotti tube.
Pour 1 cup tomato sauce into the bottom of a  9”x13” baking dish. Lay your filled manicotti on top of the sauce in a neat row.. Cover with 1 more cup tomato sauce, and 1/3 Cup of the parmesan cheese.
Cover pan with foil and bake manicotti for 15 minutes. Remove the cover and bake for an additional 10 minutes.

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