1.Pre-heat oven to 350 degrees F.
2.In large saucepan, bring water to a boil, with salt in it.
3.When water comes to a boil, put about 7 manicotti tubes in to boil
4.While waiting on water to boil, and tubes to soften up, prepare the filling
a.Rinse out cottage cheese in a strainer (wire mesh)
b.Beat egg
c.Put both of these into a medium or large mixing bowl, and whip around for a while with a whisk, until the big chunks of cottage cheese have all been broken up. THIS IS IMPORTANT
d.Add in garlic, 1 cup mozzarella and ¼ cup parmesan cheese, keep mixing up
e.Add seasoned salt and Italian seasoning
f.Keep mixing, more mixing=smoother filling=awesome!
5.After the manicotti has cooked enough (check package directions), drain the water, and rinse with cold water. Put the tubes in a bowl or keep them in the colander, in a place where you can easily access them.
6.Put the filling into a pastry bag (the ones that you’re supposed to use for icing on a cake)
7.Pipe filling into the tubes, and split the tubes if you absolutely have to to get them filled.
8.Pour enough of the spaghetti sauce into a 9x13 pan to have it cover the entire bottom about 1/8” up.
9.Arrange the tubes of manicotti in the pan so they won’t leak all over each other (and they will leak)
10.Pour more spaghetti sauce over the top
11.Cover with foil, stick in the oven for 30 minutes
12.After 30 minutes, uncover, put more mozzarella cheese (appx. ¼-1/2 cup) over the top
13.Put back in oven for 5-10 minutes
14.Take out of oven
15.Eat it!!
Serving
Suggestions
Living in a small town, I find it impossible to find ricotta cheese to make manicotti. Using cottage cheese is my way of dealing with this problem.
Originally Submitted
7/12/2010
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