Monday, June 6, 2016

Manicotti & Spaghetti Sauce

I wasn't so sure on this freezer meal dish because my kids are NOT fans of ricotta cheese but they all liked this dish.  I didn't mind at all that I had to eat the leftovers. ;-)

8 oz. pkg. manicotti
2 beaten eggs
2 cups shredded mozz. cheese
1 1/2 c. ricotta cheese
1/3 cup grated Parmesan cheese
1 TBL parsley
1/2 tsp pepper

2 cups spaghetti sauce
1/4 c grated Parmesan cheese

Cook manicotti according to package directions, drain, and rinse in cold water.  Stir together mozz. cheese, eggs, ricotta cheese, Parmesan cheese, parsley, and pepper.  Stuff about 1/4 c filling into each shell.  Arrange manicotti in a greased 9x13 dish.  Pour sauce over and sprinkle with cheese.  Bake covered at 350 degrees for 35-40 minutes.

Homemade Spaghetti Sauce

1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 capful of spaghetti seasoning
1/4 cup worcetershire sauce
1/4 cup brown sugar
1 lb. ground beef/turkey, browned & drained (the manicotti we had was meatless and it was still yummy)

Put all of the ingredients in the slow cooker, mix together and simmer on low for 2 hours or all day if desired.  Serve over your favorite cooked pasta.

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