Three-Cheese Manicotti

Manicotti shells stuffed with a blend of three cheeses: shredded mozzarella, creamy cottage cheese, and grated Parmesan, bound with beaten eggs and fresh parsley. Lined up in a baking dish, blanketed in a quick tomato sauce made from canned sauce and spaghetti sauce mix, then baked with more mozzarella on top until bubbly and golden.

The cottage cheese is the ingredient that makes the filling creamy without ricotta. It has a milder tang and a smoother texture when mixed with the other cheeses and eggs. The eggs bind everything so the filling holds together when you cut through the shells instead of oozing out.

Pouring a thin layer of sauce on the bottom of the dish before arranging the manicotti prevents sticking and ensures the bottoms cook evenly. The remaining sauce goes over the top so every surface is coated.

Kitchen Tips

• Stuff the shells gently. Cooked pasta tears easily. A small spoon or piping bag works better than fingers.
• Use about ¼ cup of filling per shell. Overstuffing bursts the pasta during baking.
• Bake uncovered so the cheese browns on top and the sauce reduces slightly.
• Let it rest 5 minutes after baking so the filling sets and slicing is cleaner.

Variations

• Use ricotta instead of cottage cheese for a more traditional Italian filling.
• Add cooked spinach to the cheese mixture for a spinach-manicotti version.
• Stir browned Italian sausage into the sauce for a meatier dish.