RECIPE: Cheese Manicotti (Dinner is Ready, page 162)
1 (8 oz) pkg. manicotti
1½ cups Ricotta cheese
2 cups cottage cheese
½ cup softened cream cheese
½ cup shredded fresh Parmesan cheese
1½ cups shredded Mozzarella cheese
1 Tbsp. dried parsley flakes
1 tsp. salt
¼ tsp. pepper
3 cups spaghetti sauce
Do not cook manicotti. Combine Ricotta, cottage cheese, cream cheese, Parmesan cheese, Mozzarella cheese, parsley flakes, salt and pepper. Cover bottom of baking dish or disposable foil baking pan with sauce. Spoon cheese mixture into a quart freezer bag. Zip closed and snip off corner. Squeeze filling into each uncooked manicotti. Arrange on spaghetti sauce in pan. Top with more spaghetti sauce. Cover, label and freeze.
To serve: Thaw. Bake covered at 350 for 45 minutes. Uncover, top with cheese and bake 5 minutes longer.
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