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Manicotti with Fennel

12 manicotti shells
8 oz. mozzarella, shredded
8 oz. ricotta
½ cup grated Parmesan
2 eggs, lightly beaten
½ tsp. The Spice Hunter India Fennel, crushed
1 Tbsp. parsley
2-3 cups tomato sauce

Butter one large or 2 small baking dishes. Parboil manicotti according to box instructions. Blend mozzarella, ricotta, ¼ cup Parmesan, eggs, fennel and parsley. Stuff shells carefully with mixture. Place in pan taking care to separate the shells so as not to touch each other. Cover with 2/3 tomato sauce. Bake at 350°F for 20 minutes covered with foil. Remove foil, add the rest of the tomato sauce and parmesan. Cook another 10 minutes.