February 18, 2010

Cheesy Manicotti

10 uncooked manicotti shells
1 (15 ounce) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggs, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 (26 ounce) jars spaghetti sauce

Freezing: Slightly undercook manicotti. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in a disposable 13x9 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce and cheese. Cover with plastic wrap and then foil.
 
To Cook: Remove plastic wrap and re-cover with foil bake at 375 degrees F for 35-40 minutes (if frozen 425 for 75-90 min.  Uncover and bake 10 minutes longer or until cheese is melted and manicotti is heated through.
Crystal Howarth

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