Every year I make John's family recipe for manicotti and every year I make too much filling. This year it wasn't that much extra but a good quart left over. So, since we had some left over goat cheese I decided they would make a perfect combination for a ravioli or lasagna filling!
Typically when I make Manicotti I double (or triple) the recipe but one batch still makes a fair amount so you may want to cut down on the ingredients if you do not want left overs. However, through experience I've found that left overs last about 2 weeks in a zip lock so you can make a batch and use it up gradually...or just meal prep with lots of yummy lasagna and freeze each one for a quick weeknight dinner!
I only made one ingredient list because...well I'm not sure how else to cut this down! lol
Ricotta & Goat Cheese Filling
2 LB Whole Milk Ricotta
1 Cup Parmesan & Romano Grated Cheese
3/4 LB Shredded Mozzarella
4 oz Fresh Goat Cheese
2 Eggs
1 TBSP Basil
1 TBSP Thyme
1 TSP Pepper (or to taste)
Mix all and use it for the filling of manicotti, ravioli, and lasagna! Check out this veggie lasagna bake!