1 (8oz) pkg manicotti
1 Tbs vegetable oil
1 (15oz)part-skim ricotta cheese
1 (16oz)small curd low fat cottage cheese
1 1/2 c mozzarella cheese, grated
1/3 c parmesan cheese
1 tsp salt
1/4 tsp pepper
1 Tbs fresh parsley, chopped
2 eggs
2 1/2 c spaghetti sauce


Boil manicotti according to package,adding oil to water.

Mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.

Drain manicotti; run cold water over it.

Stuff each manicotti with cheese mixture.(put in ziploc bag and snip corner and then pipe into shells)

Put in a 3 qt casserole after spraying it w/pam, and pour sauce around the manicotti.

Cover dish with foil and freeze.

To prepare...
Thaw and preheat oven to 350.
Cover and bake for 45 min.
Uncover and bake for 15 min more. ( at this step I usally add on another layer of mozzarella but its up to you...we like cheese in my house )

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That sounds really good (and easy)! I'm looking forward to trying this!

That sounds good! Here is a manicotti recipe I have used for a frozen dinner that turned out really good.


Manicotti
8-10 manicotti shells
1 lb (2 cups) ricotta cheese
1 T. parsley
1 egg, beaten
½ t. salt
¼ t. pepper
½ cup Parmesan cheese
½ cup mozzarella cheese
Serving Day
Marinara or spaghetti sauce
Parmesan cheese
Yields: 8-10 servings
Cooking day instructions: Cook manicotti shells according to package directions (see hint below). Mix all ingredients together and fill manicotti shells. Wrap shells in plastic wrap (2 or 3 together or see hint below). Freeze, using freezer bag method.
Serving day instructions: Pour sauce over bottom on un-greased baking dish. Lay stuffed manicotti noodles on top of sauce and top with leftover sauce. Then top with Parmesan
cheese and bake at 425 degrees for 30-35 minutes.
Hints: Slightly undercook manicotti shells when preparing for freezer. This will make it easier to fill them and prevent overcooking when reheated. A pastry bag (or plastic bag with a corner cut off) is a great took for filling manicotti shells quickly. Most manicotti shells are stored in individual, lightweight plastic trays. After stuffing the shells, place them back into the trays. Wrap thoroughly with plastic wrap, and then place trays in freezer bag.