Really good served with a spinach salad. I usually make a few of these and lasagna's the same time and they are ready to pull out at any time. (It's just as easy to put a couple together at this point and have them ready.)

Ingredients

8 serv.

(8 ounce) package manicotti↗1
tablespoon vegetable oil↗1
(15 ounce) carton part-skim ricotta cheese↗1
(16 ounce) carton small curd low fat cottage cheese↗1
cup mozzarella cheese, grated↗1
cup parmesan cheese, grated↗1⁄3
teaspoon salt↗1
teaspoon pepper↗1⁄4
tablespoon fresh parsley, chopped↗1
eggs↗2
cups spaghetti sauce↗2 1⁄2

Step-by-step instructions

1
Boil manicotti according to package directions, adding oil to water so they won't stick (actually we have had a discussion about this and I'm not sure that works, but I do it anyway!) Meanwhile, mix ricotta cheese, cottage cheese, mozzarella and Parmesan cheese, salt, pepper, parsley, and eggs.
2
Drain manicotti; run cold water over it.
3
Stuff each manicotti with cheese mixture.
4
Place them in a 3 qt casserole after treating the dish with nonstick spray, and pour sauce around the manicotti.
5
Cover dish with foil and freeze.
6
When frozen you can pop it out of the container and put in a freezer bag if desired.
7
To prepare for serving, thaw and preheat oven to 350F.
8
Cover and bake for 45 minutes.
9
Uncover and bake for 15 minutes more.

Source: food.com

Original recipe ↗

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