Manicotti

manicotti

From Pat Barger, adapted from Dream Dinners by Allen and Kuna

In a bowl combine 4 c nonfat cottage cheese,
2 c shredded skim mozzarella cheese, 1 c shredded Parmesan, 4 eggs, 2 t oregano, 2 t basil, 2 t salt and 1 t black pepper.

Spoon or pipe the filling into 24 manicotti shells.  Piping is easier. Place the filling in a large ziploc bag, cut a
1 inch triangle out of a bottom corner and use it as a disposable piping bag.

To freeze, place 2 shells in each of 12 ziploc bags. Put 1/2 c marinara sauce in each of 12 smaller bags and include with the shells.

To serve, thaw overnight in the frig. Spray a small oven proof dish , spread 2 or 3 T sauce over the bottom, add the manicotti shells and top with the remaining sauce. Cover the dish with foil.

Preheat oven to 350 degrees, bake for 45 mins to 1 hour until the sauce is bubbling and the pasta is cooked.