spaghetti sauce manicotti shells mozzarella cheese ricotta cheese parmesan cheese 2 eggs fresh parsley In a large bowl, mix together the large container of ricotta the two eggs and chopped parsley. Put the mixture into a gallon size freezer bag and cut the tip off of one corner. Use this "pastry bag" to pipe the cheese mix into the manacotti tubes. Place in an aluminum casserole pan , cover with spaghetti sauce and top with mozzarella and parmesan cheese. cover and freeze. from the Frozen Assets List
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I haven't made Manicotti in a while so this was a real treat. It's not hard to make and so good.
For a small pan follow these directions. It's very easy to double for a larger pan.
Boil a half of a box of Manicotti pasta. Cook 3/4 of the way. It will cook the rest of the way in the oven. I add a little bit of oil in the water to prevent the pasta from sticking together.
Filling:
15 oz. of ricotta cheese 1/2 cup of mozzarella cheese 1/4 cup of parmesan cheese 1 egg 1/2 tsp of salt 1/4 tsp of pepper fresh parsley chopped
Mix all filling ingredients in a bowl. Using a piping bag, fill the cooked/cooled manicotti.. Add a layer of sauce to the bottom of your pan. Place manicotti in a row on the pan. You can always add another layer on top if the pan is big enough. Put manicotti in your preheated oven 400 degrees for a half hour to 40 minutes. Use foil for the first part and take it off the last 15 minutes until the cheese fully melts and has browned a little. Enjoy!
Manicotti VLOG #3| How to make DELICIOUS Manicotti with Ground Beef!
#manicotti #pasta #vlog Sa ka fete! For this weeks’ episode, join me in my kitchen as I make manicotti for dinner!
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????You can also check out some of my other recipe videos here:
Coconut Bakes:
Tropical Mango Cake:
Amazing Stew Oxtails:
Rice and Peas| No Soak beans method:
Tender Waygu Ossu Buco:
Saturday Cooking Vlog | CHAT + MUKBANG:
Salted Cod Fish Buns:
Jamaican Easter Bun:
Homemade Moist and Fluffy Bread:
Mango Habanero Chicken Wings:
Saltfish Sancoche:
Caribbean Black Cake:
Christmas Drinks: Sorrel, ginger drink and peanut punch:
No Boil Three Cheese Manicotti (No Meat, Freezer Meal)
No Boil Three Cheese Manicotti (No Meat, Freezer Meal)
24 oz. cottage cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan Cheese 2 teaspoons Italian Seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon onion powder 1 teaspoon garlic powder 8 oz. package manicotti shells 2-24 oz. jars pasta sauce 1 cup shredded mozzarella cheese
In a large bowl, gently stir together the first eight ingredients on the list.
Spoon into a piping bag, or a large gallon sized baggie. Snip off the corner of the bag, making a hole the correct size to fit into the end of a manicotti shell.
Spray your baking dish. Spread a thin layer of the pasta sauce in the bottom of a 9”x 13“ baking pan. Squeeze the cheese filling from the bag into the manicotti shells, one at a time. You’ll have to fill each one from both ends of each shell. Place the cheese filled shells into the pan on top of the pasta sauce.
Once the pan is filled, pour the remaining sauce over the shells, completely covering the shells. Top with the rest of the shredded mozzarella cheese. If you like, sprinkle on a little more grated Parmesan cheese. 
IF FREEZING: Place this in the freezer to freeze solid before placing a lid on top. If you put on the lid and then freeze it, the mozzarella cheese will stick to the lid. Once it is frozen solid, put a lid on top and label with the baking directions. 
TO BAKE: Remove the freezer meal from the freezer the day before and store in your refrigerator to allow it to thaw. You can also leave it on the countertop for several hours to give it a head start on the thawing process.
When ready to bake, preheat oven to 375°. Remove the lid from the pan and bake for one hour or until the shells are tender and the cheese is bubbly. Remove from the oven and let it stand for 10 minutes for the shells to absorb any liquid.