Easy manicotti with cheese

6 Servings

Ingredients

Quantity Ingredient
3 cups Spaghetti sauce
1 cup Water
2 cups Ricotta cheese
2 cups Shredded mozzarella cheese
¼ cup Grated Parmesan cheese
2 tablespoons Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Ground black pepper
14 Pieces (8 oz.) Manicotti uncooked
8 servings.

Directions

Heat oven to 400 degrees Fahrenheit. In saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes. Pour 1 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer.

6 to

Make Ahead Directions: Prepare as directed above; cool 30 minutes.

Cover tightly with plastic wrap; then foil. Freeze up to 2 months.

Thaw in refrigerator overnight (casserole is too dry if heated from frozen state). Bake at 350 degrees Fahrenheit 60 minutes or until hot and bubbly.

To make individual portions, prepare as directed in recipe above except place in seven small microwave-safe baking dishes. Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight.

Microwave each dish, loosely covered, at HIGH (100%) 2 to 2-½ minutes or until hot and bubbly, turning dish halfway through cooking time.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias

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