Manicotti

Directions

1. Boil manicotti noodles in large pot of boiling, salted water for 5 minutes.
2. - Remove from pot and place on silpat lined (or oiled) baking sheet to cool.
3. Combine cottage cheese and ricotta cheese*.
4. - add herbs, salt, garlic, eggs and frozen spinach (if desired). Stir thoroughly to combine.
5. Add 2 cups grated mozzarella cheese. Stir to combine.
6. Next you'll need a large ziplock bag and a pair of kitchen shears or clean scissors. Fill freezer bag with filling mixture. Seal top and cut small edge from bottom corner. This has now become like a large piping bag.
7. Spread 1/4 c sauce in bottom of pan (so noddles don't stick while baking)
8. Take manicotti tubes one at a time, hold noodle in one hand, place clipped edge of ziplock into the top of the noodle. Apply slight pressure to the ziplock to fill noodle with filling mixture.
9. - Lay in close together, but not crowded, in a row in baking sheet. Repeat until pan is filled with one layer of filled manicotti.
10. Spread a layer of jarred sauce on noodles.
11. Top with 2 cups grated mozzarella.
12. If you want to freeze: Take piece of foil large enough to cover pan. Write Manicotti and the baking instructions. Label with a red sticker to indicate that this item should be thawed before baking for best results. Repeat until all other pans are completed.
13. Bake at 350 degrees for 30-40 minutes or until cheese is browned and sauce is bubbling. Sprinkle top with fresh cut parsley if desired.