Manicotti

This is one of my all time favorite meals. Couple this is a nice warm homemade loaf of french bread & a crisp garden salad and I'm a happy girl.

Manicotti

1-8 oz. pkg. Manicotti
1 T. vegetable Oil
1-15 oz. carton part skim Ricotta Cheese or 15 oz. low fat cottage cheese (blend it a bit so it has more of a ricotta texture)
1 c. grated mozzarella cheese
1/3 c. grated Parmesan Cheese
1 t. Salt
¼ t. pepper
1 T. chopped fresh Parsley
2 eggs
2 ½ c. spaghetti sauce

Boil Manicotti according to pkg. Add oil to water. Meanwhile Mix Ricotta Cheese, cottage cheese, mozzarella, and Parmesan cheese, salt, pepper, parsley and eggs.

Drain Manicotti and run cold water over it. After you have drained your manicotti use a knife and make a slit the bottom half of the manicotti shells open.

Place the cheese mixture in the middle of the opened pasta noodle and wrap the pasta back around the cheese forming a tube once again. Place the filled manicotti noodle seam side down in a 3 qt. Casserole dish, and pour sauce around Manicotti.

**Or you can skip the boiling part and fill the uncooked ricotta shells using a spoon and a knife. Add 1 c. water to your sauce and boil it before preparing as the instructions above state. Increase your baking time to 400 degrees. Follow the same baking time as cooked pasta.

Bake in covered and preheated over of 350 degrees for 45 minutes. Uncover and bake for 15 more minutes. Add a little mozzarella cheese on top and enjoy!

And just because I love you so much, here's my make ahead secret:

I like to fill these uncooked shells and put them in the fridge till I'm ready to use them. All that's left is to heat up the sauce with a bit of water. It makes it very easy to throw this meal together when it's time to get it in the oven. Which usually is a needy time of day for my toddler.

For more great recipes check out the Recipe Swap over at Grocery Cart Challenge.

Enjoy!

Erica