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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.) Ingredients:
1 (8 ounce) package manicotti |
1 tablespoon vegetable oil |
1 (15 ounce) carton part-skim ricotta cheese |
1 (16 ounce) carton small curd low fat cottage cheese |
1 cup mozzarella cheese, grated |
1/3 cup parmesan cheese, grated |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon fresh parsley, chopped |
2 eggs |
2 1/2 cups spaghetti sauce |
Directions:
1. Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
2. Drain manicotti; run cold water over it.
3. Stuff each manicotti with cheese mixture.
4. Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
5. Cover dish with foil and freeze.
6. When frozen you can pop it out of the container and put in a freezer bag if desired.
7. To prepare for serving, thaw and preheat oven to 350F.
8. Cover and bake for 45 minutes.
9. Uncover and bake for 15 minutes more.
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