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makes 4 meals for a small family, 2 for a large family or potluck
Ingredients
- 2 pkgs. manicotti noodles
- 1 (32 oz.) container of cottage cheese*
- 1 (32 oz.) container of ricotta cheese*
- 32 oz. part skim mozzarella cheese, shredded
- 2 eggs
- 2 tsp minced garlic (or 2 minced cloves)
- large handful chopped fresh parsley
- 1/4 c. chopped fresh basil leaves or 2 T. dried
- 8 oz frozen spinach, thawed and drained (optional)
- 2 tsp. salt
- 2 jars canned pasta sauce
Directions
- Boil manicotti noodles in large pot of boiling, salted water for 5 minutes.
- - Remove from pot and place on silpat lined (or oiled) baking sheet to cool.
- Combine cottage cheese and ricotta cheese*.
- - add herbs, salt, garlic, eggs and frozen spinach (if desired). Stir thoroughly to combine.
- Add 2 cups grated mozzarella cheese. Stir to combine.
- Next you'll need a large ziplock bag and a pair of kitchen shears or clean scissors. Fill freezer bag with filling mixture. Seal top and cut small edge from bottom corner. This has now become like a large piping bag.
- Spread 1/4 c sauce in bottom of pan (so noddles don't stick while baking)
- Take manicotti tubes one at a time, hold noodle in one hand, place clipped edge of ziplock into the top of the noodle. Apply slight pressure to the ziplock to fill noodle with filling mixture.
- - Lay in close together, but not crowded, in a row in baking sheet. Repeat until pan is filled with one layer of filled manicotti.
- Spread a layer of jarred sauce on noodles.
- Top with 2 cups grated mozzarella.
- If you want to freeze: Take piece of foil large enough to cover pan. Write Manicotti and the baking instructions. Label with a red sticker to indicate that this item should be thawed before baking for best results. Repeat until all other pans are completed.
- Bake at 350 degrees for 30-40 minutes or until cheese is browned and sauce is bubbling. Sprinkle top with fresh cut parsley if desired.
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