Liz’s Manicotti

Betsy Cannon

1 box Manicotti shells 1 container cottage cheese (regular size) 2 c. grated mozzarella cheese ½ c. Parmesan cheese, grated 1 egg 1# sweet sausage, crumbled and fried until brown, optional 1 jar Prego (Fresh mushroom flavor is yummy.) Ingredients: Mix 1 ½ c. of the mozzarella cheese (saving ½ c. for topping), all of the cottage cheese, the Parmesan cheese, browned sausage, and the egg (can also add 1-2 t. of Italian Seasoning as it makes a good contrast with the white cheeses). Pour half of the spaghetti sauce into the bottom of a greased 9X13” casserole dish. Then take the cheese mix and start spooning and stuffing it into the uncooked Manicotti shells. Line these up in the bottom of the casserole dish. Once all of the shells are stuffed, pour the remainder of the sauce over the stuffed shells. Pour 1 c. water into the sides of the pan (can pour the water into the empty sauce jar, shake it and pour the water into the dish, that way you use all the sauce). Cover with tin foil and bake at 375 degrees for 45 minutes. Uncover, add remainder of mozzarella and bake for an additional 15 minutes. (Can also spoon left over cottage cheese mixture on top when adding the remainder of the mozzarella cheese.)