Manicotti

Page 150

| Course Type: Main Courses

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I don't think I've made manicotti at home before but this was very good. I was a bit skeptical of not cooking the noodles but it worked out well. The 2 cups of water added to the ground beef and pasta sauce was a bit scary too but I guess the water helped cook the noodles as they baked since it wasn't overly thin once it baked for an hour. I loved the combination of cheeses inside the noodles -- Parmesan, cottage, mozzarella, and ricotta. A bit of garlic and some eggs held the cheeses together nicely. They were easy to stuff using a baby spoon.

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