Three Cheese Manicotti:
4 cup shredded mozzarella cheese (or packaged Italian cheese mix)
2 cup non fat cottage cheese (or riccota cheese)
1 cup grated Parmesan cheese (or pecorino)
1 tbsp scallions, finely chopped
2 tbsp fresh basil, chopped
1/2 cup fresh parsley, chopped
1 egg, beaten
1 tbsp garlic, minced
1 tsp kosher salt
1 tsp pepper
2 (26oz) jars spaghetti sauce (I prefer Barilla Tomato and Basil)
Boil salted water in a large pot. Cook your manicotti noodles to al dente, drain and let cool.
Preheat the oven to 350 degrees. Grease a 9×13 baking dish. Mix 3 cups of mozzarella cheese, cottage cheese, 1/2 cup Parmesan cheese, garlic, scallions, parsley, egg & basil in a large bowl. Place the cheese mixture in a gallon sized ziplock bag; snip off one corner. Pour 1/2 of one of the jars of spaghetti sauce in the bottom of the baking dish and spread evenly (covering the bottom of the dish). Use the ziplock bag to squeeze cheese mixture into cooked manicotti (be very careful they tear easily).
Arrange the stuffed manicotti side by side in the dish. Cover with remaining spaghetti sauce. Sprinkle with remaining mozzarella cheese. Bake for 15 minutes; sprinkle with remaining Parmesan cheese. Bake another 10 minutes.
Serve with garlic bread and a salad.
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