Freezer Manicotti
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
spaghetti sauce
|
*
|
| 1 | package |
pasta, manicotti shells
|
*
|
| 1 | x |
mozzarella cheese
|
*
|
| 1 | x |
ricotta cheese
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | jar |
spaghetti sauce
|
*
|
| 1 | package |
pasta, manicotti shells
|
*
|
| 1 | x |
mozzarella cheese
|
*
|
| 1 | x |
ricotta cheese
|
*
|
| 1 | x |
Parmesan cheese
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
parsley leaves
fresh |
*
|
Directions
In a large bowl, mix together the large container of ricotta the two eggs and chopped parsley.
Put the mixture into a gallon size freezer bag and cut the tip off of one corner.
Use this pastry bag to pipe the cheese mix into the manacotti tubes.
Place in an aluminum casserole pan, cover with spaghetti sauce and top with mozzarella and parmesan cheese.
Cover and freeze.
