INGREDIENTS

INSTRUCTIONS

Heat spaghetti sauce and water in a saucepan to boiling. Reduce heat, and
keep warm.
Mix together ricotta, mozarella, parmesan, salt, pepper, and parsley. Spoon
mixture into uncooked manicotti noodles. (Actually I find that using a
table knife works a whole lot better. You will probably not have enough
filling for 2 of the noodles.)
Pour about 1 cup of the sauce on bottom of a 9x13 pan. Arrange filled
manicotti in a single layer over the sauce. Pour remaining sauce over
noodles.
Cover with foil. Bake at 400 degrees for about 40 minutes, or until hot and
bubbly. Remove foil; bake for 10 minutes longer. (If desired, more
mozarella can be added after you remove the foil...I usually do...)
To freeze: Assemble to the baking stage, then put into the freezer. Defrost
before baking.
Note....Since Rebekah is away at school most of the year, this recipe is
too much for just Kenny and me since it will make about 12 filled noodles.
When I make it, I bake one, and put the other in the freezer, just like
above. Six filled noodles are just the right amount for the two of
us...four for Kenny, two for me. And sometimes I bake both of them and give
my next door neighbors one...dinner for both families from one recipe.
Posted to EAT-L Digest  by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Dec
22, 1997

A Message from our Provider:

“Hell! I thought it didn’t matter what you believed as long as you were sincere!”