12 uncooked Manicotti Shells (6 each in 8 X 8 Glass Pans)
In a bowl, mix either a large ricotta cheese, or a large cottage cheese container (one or the other depending on what's on hand hand in the fridge)
Along with the cottage/ricotta cheese an 8oz bag (two cups) of shredded mixed cheese, 'fiesta' blend. If you don't have that, use 2 cups shredded mozerella cheese.
1/2 cup parmasen cheese
Mix in two raw eggs, and 1 Tbsp of Italian seasoning, and about 1 tsp of garlic powder.
Mix this all together with a hand mixer to make it thick!!
Stuff the shells with this mixture and have 2 large cans of tomato sauce with mushrooms/green pepper (already mixed in the can)
1/2 can of the tomato mix goes on the bottom of the 8x8 glass pan...place stuffed manicotti shells onto the tomato sauce. The other 1/2 can goes onto the top.
There are 12 shells made, 6 each goes into one of 2 8x8 glass pans.
Cover the pans with foil and refrigerate for about 8 to 10 hours. About 30 to 45 minutes before serving, pop them into the oven at 375 degrees. Cook until bubbly.
The shells are tender but solid. (Not mushy) Al Dente is the term. Not overly soft.
Submitted by: Wystful
Categories: Italian_
In a bowl, mix either a large ricotta cheese, or a large cottage cheese container (one or the other depending on what's on hand hand in the fridge)
Along with the cottage/ricotta cheese an 8oz bag (two cups) of shredded mixed cheese, 'fiesta' blend. If you don't have that, use 2 cups shredded mozerella cheese.
1/2 cup parmasen cheese
Mix in two raw eggs, and 1 Tbsp of Italian seasoning, and about 1 tsp of garlic powder.
Mix this all together with a hand mixer to make it thick!!
Stuff the shells with this mixture and have 2 large cans of tomato sauce with mushrooms/green pepper (already mixed in the can)
1/2 can of the tomato mix goes on the bottom of the 8x8 glass pan...place stuffed manicotti shells onto the tomato sauce. The other 1/2 can goes onto the top.
There are 12 shells made, 6 each goes into one of 2 8x8 glass pans.
Cover the pans with foil and refrigerate for about 8 to 10 hours. About 30 to 45 minutes before serving, pop them into the oven at 375 degrees. Cook until bubbly.
The shells are tender but solid. (Not mushy) Al Dente is the term. Not overly soft.
Submitted by: Wystful
Categories: Italian_
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