|8-10 manicotti shells||30||60||90|
|1 lb. (2 cups) ricotta cheese||6c||12c||18c|
|1 T parsley||3T||6T||9T|
|1 egg, beaten||3||6||9|
|1/2 tsp garlic salt||1 1/2 tsp||1T||4 1/2 tsp|
|1/4 tsp pepper||3/4 tsp||1 1/2 tsp||2 1/4 tsp|
|1/2 cup Parmesan cheese||1 1/2 c||3 c||4 1/2 c|
|1/2 cup mozzarella cheese||1 1/2 c||3 c||4 1/2 c|
Serving day, you'll also need: Your favorite marinara or spaghetti sauce Parmesan cheese
Original recipe yields: 8-10 servings
Cooking/prep Day Instructions:
Cook manicotti shells according to package directions*. Mix next 7 ingredients together and fill manicotti shells**. Wrap shells in plastic wrap ***. Freeze in freezer bags until serving day.
Serving Day Instructions:
Thaw stuffed manicotti in refrigerator. Pour 1/4 of the sauce over bottom of greased baking dish. Lay stuffed manicotti noodles on top of sauce and top with rest of sauce. Then top with parmesan cheese and bake at 425 degrees for 30-35 minutes.
* Slightly undercook manicotti shells when preparing for freezer. This will make it easier to fill them and prevent overcooking when reheated. **A plastic bag with a corner cut off is a great tool for filling manicotti shells quickly.
***Most manicotti shells are stored in individual, lightweight plastic trays. After stuffing the shells, place them back into the trays, lightly sprayed with non-stick spray. Wrap thoroughly with plastic wrap, then place trays in freezer bag.
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