Cheese Stuffed Manicotti
|Shredded mozzarella cheese||6 Ounce (1 1/2 Cups)|
|Cream-style cottage cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Instant minced onion||1 Teaspoon|
|Spaghetti sauce with mushrooms||15 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°.
Cook manicotti according to package directions till tender.
Meanwhile, combine 3/4 cup mozzarella, the cottage cheese, and Parmesan.
Stir in eggs, parsley, and onion.
Combine spaghetti sauce and water; pour 2/3 cup sauce mixture into 10x6x2-inch baking dish.
Split manicotti shells lengthwise with kitchen shears.
Open and fill with cheese mixture, using about 1/4 cup for each shell.
Arrange in baking dish.
Pour remaining sauce over.
Sprinkle with remaining mozzarella.
Bake, uncovered, at 350° till bubbly and heated through, about 35 minutes.