4-5 fresh sage leaves- tear the edges to release more flavor
1 cup heavy cream
2 cups whole milk
dashes salt and pepper
6 oz. shredded Parmesan cheese
Preheat oven to 375°F
Boil manicotti according to package instructions. I add a drizzle of olive oil to water to prevent shells from sticking together. Boil to al dente.
Prepare sauce over medium heat in a large sauté pan. Melt butter then whisk in flour. Whisk and cook for 2 minutes. Gradually whisk in milk, vigorously stir between each addition to prevent lumps. Add sage and heavy cream. increase heat to medium/high and whisk until sauce is bubbling and thickened. Remove from heat and discard sage leaves. Stir in Parmesan salt and pepper. Spread a thin even layer of sauce on the bottom 9x13 pan.
Mix all filling ingredients until fully combined. Spoon into quart sized zip top bag then cut one bottom corner off. Pipe mixture into cooked manicotti shells then transfer to baking dish. Drizzle sauce on top of manicotti. (You can reserve some sauce for serving or top manicotti with all of the sauce before baking)
Bake manicotti 15-20 minutes or until heated through and sauce is bubbling.
Serve with additional sauce* and chopped sage/parsley.
*Keep additional sauce on a warming burner while manicotti bakes. If sauce thickens too much, whisk in splashes of milk until desired consistency.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.