3 CHEESE STUFFED MANICOTTI

By judyhughes

Ingredients

• 1 CONTAINER RICOTTA CHEESE
• 8 OZ MOZZARELLA CHEESE, GRATED
• 2 OZ PARMESAN CHEESE, GRATED
• 1 EGG
• 1 TSP ITALIAN SEASONING
• 1/2 TSP GRANULATED GARLIC
• SALT AND PEPPER
• 1 PACKAGE MANICOTTI SHELLS

Preparation

Step 1

MIX ALL INGREDIENTS EXCEPT SHELLS. PLACE IN A LARGE ZIP LOCK BAG AND SQUEEZE DOWN TO ONE CORNER. SEAL BAG AND CUT OFF THE CORNER SO THE HOLE IS APROX THE SIZE OF THE OPENING OF THE MANICOTTI SHELLS. PIPE THE CHEESE MIXTURE INTO EACH SHELL, FILLING FULLY.

FREEZE IN ZIP LOCK BAGS AT THIS POINT.

FROZEN MANICOTTI-

POUR AMOUNT OF YOUR FAVORITE SPAGHETTI OR ALFREDO SAUCE TO COVER THE MBOTTOM OF THE BAKING DISH ABOUT 1/2 INCH DEEP OR SLIGHTLY LESS. PLACE FROZEN OR THAWED SHELLS ON SAUCE, COVER SHELLS COMPLETELY WITH MORE SAUCE COVER PAN WITH FOIL AND BAKE AT 350 FOR 45 MIN. REMOVE FOIL AND TOP SHELLS WITH GRATED CHEDDER OR MOZZARELLA OR PARMESAN CHEESE OR ANY COMBO OF CHEESES. RETURN TO OVEN AND BAKE UNTIL CHEESE IS MELTED AND FILLING IN SHELLS IS HOT.