07 August, 2010
8oz. Box of Manicotti
1 Jar Prego Spaghetti Sauce
2 C. Ricotta Cheese
4 C. Mozzerella Cheese, divided
1/2 C. Fresh Parmesan
2 Tbsp. Dry Basil
1 Gal. Storage Bag
Prepare Manicotti as directed on the package. Be sure to not overcook as you want the manicotti shells a little rubbery and tough. This will ensure a little bit easier time of stuffing.
As the manicotti is being prepared coat a 9x13 inch dish with cooking spray. Even spread 1/2 of the spaghetti sauce in the bottom of the dish.
In a one gallon storage bag pour 3 C. mozzerella cheese, basil and ricotta cheese. Seal the bag and begin to smoosh around the contents. Very theraputic for a stressed out mom. LOL. Mix and squish until well blended.
Take manicotti shells out of the pot of water and lay on surface to dry a little. You can immediatley begin filling the shells. Cut a small to medium size hole at the corner of your storage bag. You will then squeeze the cheese mixture into each manicotti shell. By doing this process it will lessen the likely hood of split shells. What a headache that can be! You should only be able to have 12 prepared manicotti when finished.
Lay each manicotti in dish with layered spaghetti sauce. After that you evenly spread the remaining spaghetti sauce over the manicotti. Sprinkle with remaining mozzerella cheese.
Bake uncovered at 350 degrees for 15 minutes. Take out and sprinkle the parmesan overtop. Return to oven for another 10 minutes. ... Enjoy!
You can also prepare spahetti noodles and extra sauce on the side to add to your Italian dish. Yummers!