4 Cheese Manicotti

I have been working on perfecting this one for quite a while now.  I think we found the perfect combo! One night I decided to make it 4 different ways, each with different spices.  We found one that we liked the best and it has been a hit for many who attend the freezer meal class too.

This is an easy freezer meal!  Just put it in an aluminum pan and wrap with foil just before baking.  Pull it out and thaw it, and then it's ready to cook.

4 cheese Manicotti

3 cups shredded mozzarella cheese

1 1/2 cups ricotta cheese

1 cup small curd cottage cheese

1/2 cup grated Parmesan cheese

1 tablespoon minced garlic

2 egg

1 Tbsp dried basil

1 Tbsp dried parsley

4-5 cups spaghetti sauce

1 (8 ounce) package manicotti shells

Top: 1 cup mozzarella Cheese

1/2 cup grated Parmesan cheese

Boil pasta for 8-10 minutes.  Only until al dente.  Don't over boil it or it will fall apart.  In a bowl, combine first 8 ingredients. Stir until well combined. Stuff cooked manicotti with the mixture. (I like to use a pastry bag or Ziploc bag with the corner cut out)

Spread 2 cups sauce over the bottom of a 9x13 pan.  Lay stuffed manicotti, side by side in the baking dish. Top with desired amount of remaining sauce. Sprinkle with remaining mozzarella cheese.

Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.