Ingredients
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1 (8 ounce) package manicotti
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1 tablespoon vegetable oil
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1 (15 ounce) carton part-skim ricotta cheese
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1 (16 ounce) carton small curd low fat cottage cheese
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1 cup mozzarella cheese, grated
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1/3 cup parmesan cheese, grated
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1 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon fresh parsley, chopped
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2 eggs
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2 1/2 cups spaghetti sauce
Instructions
- 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.
- Drain manicotti; run cold water over it.
- Stuff each manicotti with cheese mixture.
- Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
- Cover dish with foil and freeze.
- When frozen you can pop it out of the container and put in a freezer bag if desired.
- To prepare for serving, thaw and preheat oven to 350F.
- Cover and bake for 45 minutes.
- Uncover and bake for 15 minutes more.