- Filling Ingredients (Place inside a gallon size freezer bag):
- 24 oz. Ricotta
- 2 cups mozzarella cheese, reserving 1/2 cup for top
- Add: 1 ½ teaspoons Italian Seasoning
- ¼ teaspoons salt
- ¼ teaspoon pepper
- Remaining Ingredients:
- 1-8oz. package manicotti
- ½ cup mozzarella cheese
- Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara when I don't have homemade on hand)
- cooking spray
Instructions
- Combine filling ingredients and gently knead until thoroughly mixed.
- Clip a small corner, about 1/2", of the bag and proceed to fill manicotti according to desired tray size.
- 2-8x8 pans: Spread 1/4 cup sauce in each pan. Pipe 1/2 cup of cheese filling into each tray of manicotti. Top with 1/4 cup mozzarella and 1/8 Parmesan cheese.
- 1-9x13 pan: Spread about 1/2 cup sauce in pan. Pipe all cheese into both trays. Pour remaining sauce on top. Top with the remaining shredded cheese.
- Cover shells completely with sauce.
- Label: Thaw 24 hours. Bake covered at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.
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