| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar (32 oz) chunky style spaghetti sauce |
| 2 |
pk |
(10 oz) frozen chopped spinach, thawed and well drained |
| 1 |
|
Container (12 oz) small curd creamed cottage cheese |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Pepper |
| 14 |
|
Uncooked manicotti shells (8 oz) |
| 2 |
c |
Shredded mozzarella cheese (8 oz) |
INSTRUCTIONS
Spread 1/3 of the spaghetti sauce in ungreased 13 x 9 x 2" baking pan. Mix
spinach, cottage cheese, Parmesan cheese, oregano and pepper in a mixing
bowl. Fill uncooked manicotti shells with spinach mixture; arrange on
spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells,
covering completely. Sprinkle with mozzarella cheese. Cover and bake in 350
degree oven until shells are tender, about 1-1/2 hours.
NOTE:
If making Baked Stuffed Pasta Shells, you will need to cook the pasta
noodles in boiling water, according to package directions. Cool before
stuffing. Proceed as above.
Posted to rec.food.recipes by ag261@cleveland.freenet.edu (Ray Taylor) on
Sep 30, 1994.
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