Prep 15 mins
Cook 1 hr
Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)
- 1 (8 ounce) package manicotti
- 1 tablespoon vegetable oil
- 1 (15 ounce) carton part-skim ricotta cheese
- 1 (16 ounce) cartonsmall curd low fat cottage cheese
- 1 cup mozzarella cheese, grated
- 1⁄3 cup parmesan cheese, grated
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon fresh parsley, chopped
- 2 eggs
- 2 1⁄2 cups spaghetti sauce
- 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.
I read alot of people having trouble stuffing the cheese into the manicotti,what I use is a Pastry Bag and it works like a charm. You can pick up 20 in a box for less than a dollar (at the store I goto anyway). I have this recipe in the freezer, can't wait to try it so I can rate it.....Made this today and we really enjoyed it. Thank you for the post. **UPDATE** I no longer use manicotti noodles, I use those no cook lasagna noodles. I soak the noodles in warm water until I can bend them, pat them dry and spread the mixture over the noodles and roll them up placing them seam side down in the pan.
My family really enjoyed this! I doubled the recipe to make a freezer dish and last night we had it. I prefer the frozen and baked one to the one that we ate not frozen. You know how lasagna is better the next day--same effect. Very simple and perfect for the picky eaters. TY
Made this for a lunch at work and it was a great hit!! =) The only change was I used olive oil in place of vegetable oil. Thanks for posting!