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Manicotti Recipe

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Tomato - chopped, about 1 c (large)

    2. 1 teaspoon 5ml Dried basil

    3. 30 Tomato sauce

    4. 3 Garlic - crushed, to taste

    5. 8 oz 227g Pasta - manicotti shells

    6. 14 total, uncooked Filling

    7. 1 Nonfat cottage cheese - -

    8. 2 t

    9. 2 oz 56g Fatfree parmesan cheese - grated

    10. 1 teaspoon 5ml Dried thyme

    11. 1 Garlic - crushed

    12. 1 Onion - grated, pour off (large) excess liquid

    13. 2 Jumbo eggs

    14. 10 oz 284g Frozen spinach - chopped, thawed, drained

    15. 1/4 teaspoon 1 1/3ml White pepper - optional

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Combine above ingredients to make the sauce. Combine ingredients for the stuffing Stuff the manicotti shells as full as you can with the filling. Heat oven to 350 degrees fahrenheit. Take a 13 x 9 x 2 baking dish, and pour about half the sauce in, making sure the bottom is entirely covered. Place the uncooked, stuffed manicotti in the baking dish (they will be touching-it's ok). Pour the rest of the sauce on top, making sure the manicotti are totally covered. Bake 1 1/2 hours at 350. If you like, sprinkle another 4 oz. of shredded mozzarella on top. Serve hot. Keeps well in refrigerator for up to 3 days. OK to freeze. (Recipe adapted from Betty Crocker) Notes: This may take up to an hour to prepare; you can't hurry stuffing the shells. Feel free to make your own tomato sauce instead of using prepared sauce. Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

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