Manicotti

You asked for it and here it is.
The very first vegetarian recipe.



MANICOTTI
makes 4 meals for a small family, 2 for a large family or potluck

Ingredients:
2 pkgs. manicotti noodles
1 (32 oz.) container of cottage cheese*
1 (32 oz.) container of ricotta cheese*
32 oz. part skim mozzarella cheese, shredded
2 eggs
2 tsp minced garlic (or 2 minced cloves)
large handful chopped fresh parsley
1/4 c. chopped fresh basil leaves or 2 T. dried
8 oz frozen spinach, thawed and drained (optional)
2 tsp. salt
2 jars canned pasta sauce

Tools:
large pot
4, 8x8" square aluminum disposable pans or 2 9x13" disposable pans
gallon size ziplock bag
scissors
aluminum foil
sharpie permanent marker

Assembly Instructions:
- Boil manicotti noodles in large pot of boiling, salted water for 5 minutes.
- Remove from pot and place on silpat lined (or oiled) baking sheet to cool.

- Combine cottage cheese and ricotta cheese*.
- add herbs, salt, garlic, eggs and frozen spinach (if desired). Stir thoroughly to combine.



- Add 2 cups grated mozzarella cheese. Stir to combine.



- Next you'll need a large ziplock bag and a pair of kitchen shears or clean scissors. Fill freezer bag with filling mixture. Seal top and cut small edge from bottom corner. This has now become like a large piping bag.

- Spread 1/4 c sauce in bottom of pan (so noddles don't stick while baking).



- Take manicotti tubes one at a time, hold noodle in one hand, place clipped edge of ziplock into the top of the noodle. Apply slight pressure to the ziplock to fill noodle with filling mixture.

- Lay in close together, but not crowded, in a row in baking sheet. Repeat until pan is filled with one layer of filled manicotti.



- Spread a layer of jarred sauce on noodles.




- Top with 2 cups grated mozzarella.



- Take piece of foil large enough to cover pan. Write Manicotti and the baking instructions. Label with a red sticker to indicate that this item should be thawed before baking for best results. Repeat until all other pans are completed.



Baking Instructions:
- Bake at 350 degrees for 30-40 minutes or until cheese is browned and sauce is bubbling. Sprinkle top with fresh cut parsley is desired.

Serving Suggestions:
- Serve with rustic bread and a side salad.




*Alright...let's talk soft cheese for a minute. I have always disliked the texture of straight ricotta cheese. I find it kind of pastey. Also, it's kind of pricey. Some people I know (including my mom) substitute with cottage cheese, but we all know that leaves your filling with no flavor or cheesy goodness. My solution is to mix the two 50/50. This is not only more affordable, but it makes a creamier filling.