- 2 cups ricotta
- 2 medium eggs, lightly beaten
- 1/4 pound prosciutto, coarsely chopped
- 1/2 cup grated Romano or Parmesan
- 3 cups shredded mozzarella
- 3 tablespoons fresh parsley, minced
In a mixing bowl, beat the ricotta until it is creamy, Add the eggs, prosciutto, grated Romano, mozzarella and parsley. Beat to combine.
This recipe is enough to stuff 12 manicotti tubes.