Remember the manicotti trays that I used to store my pigments in the new storage cart? Here’s what I did with the actual pasta!
1 (8 ounce) package manicotti pasta
1 tub (16 ounces) ricotta cheese (Sargento)
1 bag (6 ounces) shredded mozzarella & parmesan cheese (Target’s Market Pantry)
1 bag (6 ounces) shredded Italian Six Cheese Blend (Target’s Market Pantry)
2 tablespoons sour cream
1/4 cup Italian Seasoning
Pinch of Garlic Powder
salt and pepper to taste
2 cups spaghetti sauce
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
Meanwhile, in a large bowl, combine ricotta cheese, about 4 ounces six cheese blend, mozzarella and parmesan cheese, sour cream, seasonings, and salt and pepper to taste; mix well.
In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes.
A quick tip on filling the manicotti, fill a ziplock back with the filling, cut a small hole in one corner and pipe in the mixture. If it gets stuck, fill one end and fill the rest on the other end.
With Garlic & Herb Chicken Breasts and French Cut Green Beans, it was a hit!