|Manicotti||4 Ounce, uncooked (7 Pieces)|
|Ricotta cheese/Cottage cheese||15 Ounce (2 Cups / 1 Container)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Eggs||3 , beaten|
|Parsley flakes||1 Teaspoon|
|Seasoned salt||1⁄4 Teaspoon|
|Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
Cook manicotti according to package directions; drain.
(Cool in a single layer on wax paper or aluminum foil to prevent the manicotti from sticking together.) Combine ricotta or cottage cheese, mozzarella cheese, eggs, parsley flakes, seasoned salt and pepper for filling.
Stuff manicotti with cheese filling; place in buttered 9-inch square baking pan.
Blend soup and milk until smooth; pour over manicotti.
Cover with aluminum foil; bake at 400° 25 minutes, or until hot and bubbly.