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Meatless Manicotti - filling Recipe

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This recipe for Meatless Manicotti - filling is from The Carter-Smith VFW Post #5867 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 and a 1/2 cups ricotta cheese, 6 oz. Philadelphia cream cheese, 9 oz. pkg.chopped frozen spinach (thawed and drained well), 2 beaten eggs, 1 tsp. salt, 1/2 cup grated Parmesan cheese, 2 balls of Mozzarella cheese - cut one ball into small cubes and grate 1/2 or more, depending on how much you want to put on top of shells. I like to add garlic powder for added spice.
Directions:
Directions:
Mix all ingredients together . Stuff into uncooked Manicotti shells. Use 2 or 3 cans spaghetti sauce depending on the amount of sauce you prefer. Add 1 1/2 cups boiling water to one can of sauce to dilute. Spread some sauce on bottom of 13 x 9 baking dish, place stuffed manicotti shells on sauce. Pour remaining sauce evenly over filled shells; cover with foil. Bake at 350 for 30 minutes, uncover and sprinkle grated mozzarella cheese on shells and bake 10 more minutes.

 

 

 

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