| Manicotti
Manicotti noodles
15 oz. ricotta cheese
12 oz. Mozzarella cheese
1/2 c. Parmesan cheese
2 tbsp. parsley, chopped
1 (28 to 32 oz.) jar sauce |
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Cook noodles in boiling water for 3 minutes. Don't over cook noodles. Place on wax paper to prevent sticking. Mix ricotta, cheeses and parsley together. Place half of jar of sauce on bottom of 9 x 13 inch pan. Place cheese mixture in noodles and put in pan. Place remaining sauce over noodles. Cook at 350ºF. for 45 minutes, covered. Uncover the last 10 to 15 minutes. Enjoy! Serves 6 people. Manicotti
1 pkg. frozen spinach (opt.)
1/2 c. chopped onion
1 clove garlic
1/2 c. low fat cottage cheese
1 tsp. basil
1/2 tsp. oregano
Manicotti noodles, uncooked
Low sodium spaghetti sauce
1 tsp. basil
1/4 c. (1 oz.) shredded skim
Mozzarella cheese
Heat oven to 350ºF. Cook spinach according to directions with onion and garlic. Cool slightly, drain. Stir in cottage cheese, 1 teaspoon basil, oregano, set aside. Cook manicotti, spread 1/2 spaghetti sauce in bottom of 11 x 7 inch pan. Stuff manicotti shells with 3 tablespoons of mixture. Sprinkle with remaining basil. Pour rest of sauce over manicotti. Top with cheese. Bake 25 to 30 minutes or until bubbly. Manicotti
1 lb. ricotta cheese
4 oz. skim milk Mozzarella cheese, grated
3 tbsp. grated Parmesan
2 tsp. sugar
1 egg, slightly beaten
Nutmeg
1 tbsp. chopped parsley
Salt & Pepper
1 (15 oz.) pkg. manicotti, uncooked
1 (15 1/2 oz.) can sauce
Preheat oven to 400ºF. Combine ricotta, Mozzarella, Parmesan cheese, sugar, egg, parsley, nutmeg, salt and pepper. Stuff uncooked manicotti generously with cheese mixture from both ends. Arrange manicotti in a single layer in baking pan. Bring sauce to a boil and pour over manicotti, covering completely. Cover baking pan with aluminum foil, crimping edges to seal tightly. Bake for 40 minutes. Remove foil. Sprinkle with grated cheese. Bake additional 5 minutes, uncovered. |
