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Stuffed manicotti Recipe

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This recipe for Stuffed manicotti, by , is from Freeman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marty Freeman
Added: Wednesday, November 28, 2007


12 uncooked manicotti
1 (15 ounce) container ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)
2 eggs
1/4 cup parmesan cheese
2 tablespoons parmesan cheese
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups prepared spaghetti sauce

Par-boil Manicotti noodles, drain.
Place in a bowl of cold water to prevent sticking.
preheat oven to 350 degrees.
Combine eggs, 1/4 cup of the parmesan cheese, 1/2 of the mozzerella,cheddar and ricotta cheeses and the seasonings.
Drain shells, pat dry with paper towels.
Fill shells with cheese mixture, spread 1/2 cup of the prepared spaghetti sauce over bottom of shallow 3 qt. baking dish.
Arrange filled shells over sauce; cover with remaining sauce and spoon remaining ricotta over each shell.
Sprinkle with remaining mozzerella, cheddar and parmesan cheeses.
Bake covered loosely with foil for 40 minutes.

Personal Notes:
Personal Notes:
If you want to make it simple, just mix ground beef with a jar of spagghetti sauce.
Boil the noodles. Mix half the sauce/meat with half a container of ricotta. Use that mix to stuff the shells. Put the stuffed shells in a baking dish and cover with the remaing meatsauce. Sprinkle motzerella cheese and the remaining ricotta over the top. Bake for 45 minutes at 350.




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