Some people make manicotti. I don’t. I think manicotti shells are impossible to fill…maybe there is a trick that I just don’t know about?
8 ounces shells (about 20)
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese, drained (cottage cheese may be substituted)
1/4 cup grated Parmean cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces of spagetti sauce (or as much as you want)
**You can add spinach if you want. I always mean to but most of the time I forget, guess I need to write it in on my recipe and maybe I would remember more often…
Cook shells according to package directions; drain. Combine cheese, parsley, salt, pepper, and spinach if you are using it for filling; spoon into shells (or manicotti if you are some kind of magician) add some of the sauce to a 9×13-inch baking dish and arrange shells in a single layer of the sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 degrees for about 40 minutes.
Remove foil; add some more cheese on top if you are a huge cheese lover like me and bake 15 minutes longer.