- 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
- Marinara or spaghetti sauce
- Parmesan cheese
Serving Day:
- 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.
- 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!
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