Cheese Stuffed Manicotti

Cook the pasta: Bring a large pot of salted water to a boil. Add the manicotti and when the pot returns to a boil, cook for 8 to 9 minutes, or 1 minute fewer than the package directions.  The pasta should be just shy of al dente (very slightly underdone) since it will cook again in the oven. Drain in a colander and rinse under cold running water until cool enough to handle.

Make the filling: In a medium bowl, combine the ricotta, 1 cup of mozzarella, egg yolks, Parmesan, lemon zest, parsley, salt, pepper, and nutmeg.

Preheat the oven to 350ºF.

Prepare the baking dish:  Spread 1 cup of marinara sauce over the bottom of a 9x13-inch baking dish.

Fill the manicotti: Spoon the filling into a pastry bag fitted with a large, round tip or a gallon-size zip-top bag. If using a plastic bag, seal the top and twist the bag so the ricotta is positioned close to one of the bottom corners. With scissors, snip the corner off of the bag. Fill the tubes, placing each one in the prepared baking dish as you fill them.

Bake the manicotti: Pour the remaining sauce over the pasta and sprinkle with the remaining 1 cup mozzarella. Cover the top with a piece of parchment to keep the cheese from sticking and cover the baking dish with foil. Bake for 35 minutes.  Remove the foil and parchment and return the baking dish to the oven for 15 minutes, or until the cheese melts and the sauce bubbles at the edges. Let rest for 10 minutes to allow the manicotti to settle.

Serve the manicotti: Sprinkle with parsley if you like and serve. Baked manicotti will keep for up to 3 days in the fridge. You can also freeze manicotti, baked or unbaked for up to 3 months. Defrost overnight in the refrigerator and bake as directed.