Manicotti Recipe Recipe - Cooking Index
Manicotti Recipe Recipe - Cooking Index
| Sauce | ||
| 1 | Tomato - chopped, about 1 c (large) | |
| 1 teaspoon | 5ml | Dried basil |
| 30 | Tomato sauce | |
| 3 | Garlic - crushed, to taste | |
| 8 oz | 227g | Pasta - manicotti shells 14 total, uncooked |
| Filling | ||
| 1 | Nonfat cottage cheese - - 2 t | |
| 2 oz | 56g | Fatfree parmesan cheese - grated |
| 1 teaspoon | 5ml | Dried thyme |
| 1 | Garlic - crushed | |
| 1 | Onion - grated, pour off (large) excess liquid | |
| 2 | Jumbo eggs | |
| 10 oz | 284g | Frozen spinach - chopped, thawed, drained |
| 1/4 teaspoon | 1.3ml | White pepper - optional |
Combine above ingredients to make the sauce.
Combine ingredients for the stuffing
Stuff the manicotti shells as full as you can with the filling. Heat oven to 350 degrees fahrenheit. Take a 13 x 9 x 2 baking dish, and pour about half the sauce in, making sure the bottom is entirely covered. Place the uncooked, stuffed manicotti in the baking dish (they will be touching-it's
ok). Pour the rest of the sauce on top, making sure the manicotti are totally covered. Bake 1 1/2 hours at 350. If you like, sprinkle another 4 oz. of shredded mozzarella on top. Serve hot. Keeps well in refrigerator for up to 3 days. OK to freeze.
(Recipe adapted from Betty Crocker)
Notes: This may take up to an hour to prepare; you can't hurry stuffing the shells. Feel free to make your own tomato sauce instead of using prepared sauce.
Formatted into MasterCook II by Reggie Dwork [email protected]
Source:
[email protected] (Shneor Sherman)
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