Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Spaghetti sauce
1 c Water
2 c Ricotta cheese
2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
2 tb Chopped fresh parsley
1/2 ts Salt
1/4 ts Ground black pepper
14 Pieces (8 oz.) Manicotti
- uncooked

Heat oven to 400 degrees Fahrenheit. In saucepan, combine spaghetti
sauce and water; heat to boiling, stirring frequently. Reduce heat;
keep warm. In bowl, stir together cheeses, parsley, salt and pepper;
spoon into uncooked pasta tubes. Pour 1 cup sauce on bottom of
13x9x2-inch glass baking dish; arrange filled pasta in single layer
over sauce. Pour remaining sauce over pasta; cover with foil. Bake 40
minutes or until hot and bubbly. Remove foil; bake 10 minutes longer.
6 to
8 servings.

Make Ahead Directions: Prepare as directed above; cool 30 minutes.
Cover tightly with plastic wrap; then foil. Freeze up to 2 months.
Thaw in refrigerator overnight (casserole is too dry if heated from
frozen state). Bake at 350 degrees Fahrenheit 60 minutes or until hot
and bubbly.

To make individual portions, prepare as directed in recipe above
except place in seven small microwave-safe baking dishes. Cover
tightly. Freeze up to 2 months. Thaw in refrigerator overnight.
Microwave each dish, loosely covered, at HIGH (100%) 2 to 2-1/2
minutes or until hot and bubbly, turning dish halfway through cooking
time.

Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias

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