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Recipe Servings: 6 to 8 Description: An Italian favorite! Great to eat on the spot or reheat later. Allergens: Cheese, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Nightshade, Parsley, Spices, Sugar, Tomato, Wheat Ingredient List:

Qty	Name
14 pieces (8oz)	manicottis , uncooked
1-3/4 cups	part-skim ricotta cheese
2 cups	mozzarella cheese , shredded
1/4 cup	parmesan cheese , grated
2 tbsp	parsley , fresh, chopped
1/2 tsp	salt
3 cups (about 28oz jar)	spaghetti sauce

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Instructions: Cook pasta according to package directions; drain. Cool in single layer on foil. Heat oven to 350F. In large bowl, stir together cheeses, parsley, salt, and pepper; spoon into cooled pasta tubes. Spread thin layer of suace on bottom of remaining sauce over pasta; cover with foil. Bake 40 minutes. Remove foil; bake 15 minutes longer or until hot and bubbly.

To make individual portions, prepare as directed in recipe above except place in seven small microwave-safe baking disheds. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 7 to 8 minutes or until hot, turning dish 1/2 tun halfway through cooking time. If individual portion is refrigerated, microwave at HIGH (100%) 2-1/2 minutes or until hot.
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Miscellaneous: Created: August 7th, 2007
Last Updated: August 7th, 2007
Source of Recipe: American Beauty Blue Ribbon Classic
Filed Under: Dinner, Lunch, Vegetarian




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