Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | Manicotti Shells | 1 | tablespoon | olive oil | 15 | ounces | Ricotta Cheese, part skim | 8 | ounces | cottage cheese, 2% | 1 | cup, shredded | mozzarella cheese | 3/4 | cup, shredded | monterey jack cheese - shredded | 1/3 | cups | grated parmesan | 1/4 | teaspoon | black pepper | 1 | tablespoon | parsley flakes | 1 | teaspoon | salt | 2 | large | eggs | 1/2 | cup | Spaghetti Seasoning, Frontier | 1 | can, 15 oz (303 x 406) | tomato sauce | 2 | cups (8 fl oz) | water | 1/2 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| 1 | Mix together all ingredients except spaghetti sauce and 1/2 cup of water. Stuff each uncooked manicotti shell with cheese mixture. Pour half of the sauce in baking dish. Place filled shells on sauce. Pour remaining sauce over shells. Freeze. | 2 | When thawed, bake, covered for 1 hour at 350 degrees, then uncovered for 15 minutes. Sprinkle with cheese on top, if desired. |
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