The reason I didn't make stuffed shells or manicotti very often was the whole boil and try to stuff the cooked noodles. I was so happy to figure out that you don't have to boil the manicotti first. It was a WONDERFUL moment. And then there is the easy way to fill the shells...READ ON!
2 c cottage cheese fat free small curd
1 1/2 c Mozzarella cheese, shredded
1/2 Tbl Italian Seasoning
1/2 tsp garlic pepper
1/4 c Parmesan Cheese (canned)
8 ounce package of manicotti shells
26 ounces of your favorite pasta sauce.
In a 9X13 pan or (2) 8X8 pans, coat the bottom with your favorite pasta sauce.
Combine all the filling ingredients in a gallon size Ziploc bag (all ingredients except for spaghetti sauce and shells). Seal the bag and gently knead the ingredients together. When ingredients are mixed together, cut a SMALL corner off (too big and there's a big mess- wonder how I know this?!?!?) Squeeze the bag to fill the shells flipping them to fill each end.
Place in the prepared pan. Cover completely with remainder of sauce and foil the tops of the pans. Place in the freezer.
Thaw for 24 hours. Bake covered at 375 degrees for one hour. Let stand 10 minutes before serving. I top with additional mozzarella cheese the last 5-10 minutes uncovered.
Note from Nikki - I made this recipe but did not freeze it. I placed it straight into the oven. I baked it for 50 minutes. It was delicious! I will definately make this again.