Manicotti
8 oz manicotti (14 pieces)- do not cook it!
Spaghetti sauce (above)- or 26 oz of canned- if using can, add I cup of water
15oz ricotta cheese (about 2 cups)
15oz ricotta cheese (about 2 cups)
8oz mozzarella cheese- shredded (about 2 cups)
1/4c 3 cheese blend bag of asiago, parm, and Romano
1 egg
2T parsley chopped
1/2t salt
1/4t pepper
Bag of shredded cheese- any Italian blend-for sprinkling on top.
Preheat oven to 400 degrees
Cook sauce and keep warm.
In a bowl, stir together cheeses, parsley, egg, salt and pepper. Mix until all ingredients are well coated.
Place part of mixture in a FREEZER Ziploc bag (regular ones can bust at seams when using as a pastry bag). Cut off one small end of the bag making it into a pastry bag.
Squeeze cheese mixture into UNCOOKED manicotti tubes.
Spoon a small layer of warm sauce into a 9X13 pan. Place filled filled pasta into a single layer in pan on top of sauce. Pour remaining sauce over pasta- if freezing for later use see note at bottom. Sprinkle with cheese and cover with foil. Bake 40 minutes or until bubbly.
If freezing- save some sauce to pour on top when you reheat at your later date. (freeze it in a Ziploc bag and keep it with the frozen manicotti)
When cool place foil covered pan in freezer for up to 2 months.
Thaw in fridge over night. Pour sauce over top in a thin layer to prevent drying out (and sprinkle with extra cheese- if you like). Bake at 350 F for 45-60 minutes: until bubbly and hot in center.
20 minute spaghetti sauce
2 cans (6oz) Tom. Paste- any kind
3 cups of water
2T minced onion (dry)
2T Parmesan cheese
2T sugar
1t Italian seasoning mix(oregano, basil, thyme)
1/2t salt
1/2t garlic powder- may sub minced garlic
1/8t pepper
1 beef bouillon cube- can use granules
If using ground meat - brown first and drain.
In a large saucepan, combine all ingredients. Bring to a boil, cover and simmer for 20 minutes.
Can also add cooked Italian sausage to sauce or use to make chicken Parmesan by pouring over cooked chicken.
