This makes 4 entrees, each entree contains 4 servings.
1 (48oz) container cottage cheese (6 cups)
2 eggs, lightly beaten
3 cups shredded mozzarella cheese (about 12oz.)
1 cup shredded parmesan cheese
1/2tsp. salt
1/2tsp. black pepper
2 (8oz.) boxes manicotti shells (12-14 shells in each box – UNCOOKED)
12 cups spaghetti sauce (I just cheated and used big cans of Hunt’s Traditional, if you want the ‘red sauce’ recipe from the book, let me know)
1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt and black pepper in a lg. bowl. With your fingers (or a spoon…fingers were easier) stuff filling into shells.
2. Spread 1/2 cup of sauce in bottom of dish. Place 6-7 shells in each dish. Divide remaining sauce evenly over manicotti. Wrap entirely in foil, plastic wrap, and another layer of foil. Label & freeze.
To Cook:
1. Thaw one entree in refrigerator or bake it straight from the freezer.
2. Preheat oven to 350.
3. Remove plastic wrap and foil. Place in baking dish and cover with foil.
4. Bake for 45 mins if thawed, 1 hour if frozen.
5. Remove foil and continue baking until noodles are tender.
