Three Cheese Manicotti
You'll love how easy this no-boil, freezer friendly manicotti casserole tastes
Servings - 8 servings
Ingredients
- 24 oz cottage cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian Seasoning
- 1 tsp salt
- 1 tsp pepper
- 8 oz. manicotti pasta
- 1/2 cup shredded mozzarella cheese
- 24 oz. jar marinara sauce
Instructions
- Preheat oven to 375 F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Add about 1/2 of the marinara sauce in the bottom of the pan.
- Add the cottage cheese, shredded mozzarella cheese, Italian seasoning and salt and pepper into a gallon size FREEZER bag and gently knead until it is mixed up.
- Cut a small corner of the bag, about 1/2-inch wide. You want the filling to flow easily through the opening, but you don't want it to pour out too quickly.
- Pipe the filling into the manicotti shells, from both sides. Fill all the shells and place into the marinara lined pan.
- Cover all the shells with the remaining marinara sauce.
- Sprinkle the other mozzarella cheese on top. Cover with foil.
- Bake in the preheated oven for 1 hour, and let stand 1 minute before serving.
- To freeze before baking: add foil to the top and freeze in the fridge freezer to 6 months, or deep freezer for 12 months.
- To thaw and cook: thaw for at least 24 hours in the fridge. Bake as directed.