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Manicotti With Cheese

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1 Jar, 32 oz commercial
spaghetti sauce I use
Ragu
1 c Water
1 8 oz manicotti noodles
uncooked
2 c 15 oz container ricotta
cheese
2 c 8 oz pkg shredded
mozarella cheese
1/4 c Grated Parmesan cheese
1/2 t Salt
1/2 t Pepper
1 T Dried parsley

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

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