(6) 8 oz. boxes manicotti, uncooked
90 oz. ricotta cheese
48 oz. grated mozzarella cheese
48 oz. cottage cheese
3 cups grated parmesan cheese
6 eggs, lightly beaten
1 T salt
1 T pepper
6 T parsley flakes
(6) 27-30 oz. cans spaghetti sauce
5 pounds lean ground beef (optional) -- I do not use this
Brown hamburger and drain fat (if using it.) Add spaghetti sauce and simmer ten minutes. In a large bowl (and I do mean LARGE), mix cheeses, eggs and spices. With a small spoon, spoon mixture into uncooked manicotti shells (I use a ziploc bag loaded with the filling, cutting just the corner off of the bag and squeezing it into the shells. The kids love that job!)
Line a 9x13 pan with foil -- with enough foil that sauce won't leak through. Pour spaghetti sauce to lightly cover the bottom, place filled shells in a single layer on top of the sauce, pour remaining sauce evenly over the shells. Drop any remaining cheese mixture by the teaspoon on top of shells and sauce. Wrap completely in foil and freeze. Repeat until you have six pans ready to freeze.
To serve: thaw completely and bake loosely covered at 325 degrees for 1 1/2 hours. Serve with tossed salad and french bread.
3 comments:
Hi,
This looks delicious! How many pans of manicotti does it make? My tummy is rumbling just reading this through...can't wait to try it. :)
Nancy in CA-just down the hill;)
Does this recipe make 6 pans of Manicotti?
Sounds wonderful and I am copying and pasting.
Whenever I "cop" a recipe, I put a link to the recipe on my blog and then post a recipe in return.
I'll do that, but I will want to know how many pans this recipe makes so I'll check back.
Any preferences on the kind of recipe? Italian? Dessert? Side dish?
YES, everyone, it makes six pans of manicotti! Sorry for the confusion.
Diane
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