8 oz Cream Cheese
8-10 oz Ricotta Cheese (I just used what I had left of the Ricotta and Cottage Cheese, approx 8-10 oz)
8-10 oz Cottage Cheese
Sauce of your choice
Parmesan Cheese to sprinkle on top
Step 1: Combine the cream cheese, ricotta cheese and cottage cheese. Blend until smooth.
Step 2: Mix in italian seasoning and stir until combined. Put mixture into a gallon size ziplock baggie and set aside. Meanwhile, boil pasta according to box instructions.
Step 3: Spread a thin layer of sauce on the bottom of a 11"x13" dish. Once pasta is cooked, rinse in cold water so it can be handled.
Step 4: Cut a corner off the baggie and pipe cheese mixture into manicotti. Fill half way and then turn pasta over and fill the other half from the other side.
Step 5: Place each filled manicotti in dish.
Step 6: Cover filled pasta with sauce and then sprinkle parmesan cheese on top.
Step 7: Bake uncovered at 350 degrees for 20 minutes or until cheese is bubbly and melted.
Step 8: Serve and enjoy! We thought a nice glass of red wine went perfectly :)
** One thing though....I would love to know from anyone who has an answer on how to maintain the tubular shape of the pasta better while filling it. So many of them would tear slightly as we were filling them after they had flattened out from being cooked. Any feedback would be appreciated as that is really the only hiccup that I haven't been able to correct in a very easy, delicious recipe! Thanks!