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  • Luanne

Manicotti

Making this recipe was an adventure. Halfway through the stuffing process, the power went out, so we finished by flashlight and waited for the power to come back so we could bake. It's not usually that long of a process, and won't be for you either.


Ingredients List

1 8oz box Manicotti pasta

1 pound bulk Sweet Sausage

1 15oz can Spinach (squeeze drained in a clean towel)

1 16oz container of Cottage Cheese

1 32oz container of your favorite Marinara Sauce

3 cups Mozzarella Cheese (divided)

1/2 cup Parmesan Cheese


  1. Preheat the oven to 350 degrees.

  2. Boil Manicotti according to package directions.

  3. Layout on a baking sheet to cool enough to handle.

  4. Brown Sausage over medium heat till cooked through.

  5. Drain Spinach and squeeze out as much moisture as possible using a clean towel.

  6. In a bowl, combine cooked Sausage, Spinach, Cottage Cheese, and 1 cup of the Mozzarella Cheese.

  7. Mix.

  8. Transfer meat/cheese/spinach combination to a large zip-top bag. Seal the bag and cut off the bottom corner.

  9. Place cut corner of zip-top bag in one end of a Manicotti tube, and squeeze till tube is filled.

  10. Place the filled tube in a single layer in a 9x13 baking dish till the dish is full.

  11. Cover filled Manicotti with Marinara Sauce.

  12. Top with remaining 2 cups Mozzarella Cheese and 1/2 cup Parmesan Cheese.

  13. Bake 30-45 minutes till Cheese is melted and Manicotti is warmed through.

  14. Let sit 10 minutes before serving.

  15. Serve with garlic bread and a side salad if desired.


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