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4 to 6 quarts water
1 1/2 teaspoons salt, divided
1 tablespoon olive oil
1 (12-ounce) box manicotti shells, uncooked
1 (8-ounce) package cream cheese
2 cups cottage cheese
1 (12-ounce) package shredded Monterey Jack cheese
1 (12-ounce) package shredded mozzarella cheese
1 egg, beaten
1 tablespoon fresh parsley, chopped
1 clove garlic, minced
1 (24-ounce) jar spaghetti sauce


Bring water and one teaspoon salt to a boil; add oil and manicotti. Allow to resume boiling; boil for 6 to 8 minutes. Drain boiling water; fill with cool water and set aside. Blend next 7 ingredients together and the remaining salt; set aside. Spread a thin layer of spaghetti sauce on the bottom of a 13" x 9" baking pan. Spoon cheese filling into each manicotti until about 3/4 full; arrange on top of sauce. Pour remaining sauce over the manicotti; bake at 350 degrees for 30 to 45 minutes. Let cool 5 to 10 minutes before serving.

TIP: No-mess manicotti! Instead of a spoon, use a pastry bag to fill cooked pasta shells...they'll be ready in no time.


From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.