Wednesday, February 22, 2012


8-10 Manicotti shells
1 lb. (2 cups) Ricotta cheese
1 T. Parsley
1 Egg, beaten
1/2 t. Salt
1/4 t. Pepper
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese

Marinara or spaghetti sauce, to taste (about 2/3 a jar)

Cooking day instructions:

Cook manicotti shells according to package directions, but slightly undercook when preparing for freezer.
Mix all ingredients together and fill manicotti shells. (Try using pastry bag or plastic bag with corner cut off.)
Freeze in their manicotti plastic trays, or wrap shells in plastic wrap (2-3 together) and freeze.
*The book stops here and has you pull them and bake them in sauce on serving day, we decided to freeze them overnight, and set them in trays with sauce, so that all we need to is thaw, heat and eat. ;)

Serving day instructions:
Pour sauce over bottom of ungreased baking dish. Lay stuffed manicotti noodles on top of sauce and top with leftover sauce. Then top with a parmesan cheese, and bake at 425 for 30-35 minutes.

From "Don't Panic - Dinner's in the Freezer" by Susie Martinez, Vanda Howell, and Bonnie Garcia.

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