Manicotti

Ingredients:

• 10 manicotti shells
• 1 lb. (2 cups) ricotta cheese
• 1 T. parsley
• 1 egg, beaten
• ½ tsp. salt
• ¼ tsp. pepper
• ½ c. Parmesan cheese
• ½ c. mozzarella cheese

Ingredients: (Serving Day)

• Marinara or spaghetti sauce
• Parmesan cheese

Cooking Day Instructions:

 

Cook manicotti shells according to package directions (see hint). Mix all ingredients together and fill manicotti shells. Wrap shells in plastic wrap (2 or 3 together). Freeze, in freezer bag.
Serving Day:

 

Pour sauce over bottom of ungreased baking dish. Lay stuffed manicotti noodles on top of sauce and top with leftover sauce. Then top with Parmesan cheese and bake at 425º for 30-35 minutes.

 

*Hints*

• Slightly undercook manicotti shells when preparing for freezer. This will make it easier to fill them and prevent overcooking when reheated.
• A pastry bag (or plastic bag w/ corner cut off) is a great tool for filling manicotti shells quickly.
• Most manicotti shells are stored in individual, lightweight plastic trays. After stuffing the shells, place them back into trays. Wrap thoroughly with plastic wrap, then place trays in freezer bag.
• Recipe can be doubled, tripled, etc.

My Personal Tips:

• We use "Fiesta Blend" or "Mexican Blend" - first is walmart brand, second is kroger brand - (or whatever the blend is called at your grocery store) for the cheese on top
• Garlic & Onion pasta sauce is GREAT on top!
• Don't substitute Cottage Cheese for Ricotta...will NOT be the same!