| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian, Pasta, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(8 ounces) tomato sauce |
| 1 |
|
Envelope spaghetti sauce |
|
|
Mix |
| 2 |
c |
Shredded mozzarella cheese |
| 1 |
c |
Cream-style cottage cheese |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
|
Eggs, beaten |
| 1/4 |
c |
Snipped parsley |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 8 |
|
Manicotti shells, cooked |
|
|
And drained |
INSTRUCTIONS
Blend tomato sauce, spaghetti sauce mix, and 1 1/2 cup water. Simmer,
uncovered for 10-12 minutes. Meanwhile, combine 1 cup mozzarella, cottage
cheese, and Parmesan. Add eggs, parsley, salt, and pepper; mix lightly.
Stuff manicotti shells with cheese mixture, using about 1/4 cup for each.
Pour 1/2 cup of sauce mixture in to 12 x 7 1/2 x 2-inch baking dish.
Arrange manicotti in dish; pour remaining sauce atop. Sprinkle with
remaining mozzarella. Bake uncovered at 350 until bubbly, 25-30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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