Friday, February 22, 2008

Cheesy Clam Manicotti


• 26 ounces meatless spaghetti sauce
• 1/4 teaspoon hot pepper sauce
• 2 cans (6-1/2 ounces each) minced clams
• 1 carton (8 ounces) ricotta cheese
• 4 ounces cream cheese, softened
• 1/4 cup spreadable chive and onion cream cheese
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 teaspoon minced garlic
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 8 manicotti shells, cooked and drained


In a large saucepan, combine the spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, in a large mixing bowl, beat ricotta and cream cheese until smooth. Stir in the mozzarella, Parmesan, garlic, pepper and oregano. Stuff into manicotti shells.

Spread 3/4 cup clam sauce into a greased 11-in. x 7-in. x 2-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.

1 comment:

duescarpe said...

Great idea, pairing vongole sauce with manicotti. I am saving this one for company who will appreciate it; not everyone is a clam-lover like me. Thank you for sharing.