Cheese Stuffed Manicotti Recipe
Ingredients
| 6 manicotti shells | ||
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| 1 cup cream-style cottage cheese | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Eggs | 2 , beaten | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Instant minced onion | 1 Teaspoon | |
| 1 15-ounce can spaghetti sauce with mushrooms | ||
| Water | 1/3 Cup (16 tbs) | |
Directions
Preheat oven to 350°.
Cook manicotti according to package directions till tender.
Drain.
Meanwhile, combine 3/4 cup mozzarella, the cottage cheese, and Parmesan.
Stir in eggs, parsley, and onion.
Combine spaghetti sauce and water; pour 2/3 cup sauce mixture into 10x6x2-inch baking dish.
Split manicotti shells lengthwise with kitchen shears.
Open and fill with cheese mixture, using about 1/4 cup for each shell.
Close.
Arrange in baking dish.
Pour remaining sauce over.
Sprinkle with remaining mozzarella.
Bake, uncovered, at 350° till bubbly and heated through, about 35 minutes.
Cook manicotti according to package directions till tender.
Drain.
Meanwhile, combine 3/4 cup mozzarella, the cottage cheese, and Parmesan.
Stir in eggs, parsley, and onion.
Combine spaghetti sauce and water; pour 2/3 cup sauce mixture into 10x6x2-inch baking dish.
Split manicotti shells lengthwise with kitchen shears.
Open and fill with cheese mixture, using about 1/4 cup for each shell.
Close.
Arrange in baking dish.
Pour remaining sauce over.
Sprinkle with remaining mozzarella.
Bake, uncovered, at 350° till bubbly and heated through, about 35 minutes.
Chef
