Well-Seasoned Cookbook

flavorful recipes perfected over time

Cheese Manicotti

Ingredients:

1 package (8 ounces) manicotti shells

2-1/2 cups (10 ounces) shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

3 Tbsp. minced fresh parsley

1/4 tsp. salt

1/4 tsp pepper

1/8 tsp. ground nutmeg

1 egg, lightly beaten

3/4 cup sour cream

1/3 cup prepared Italian salad dressing

1/2 cup shredded zucchini

1 jar (14 ounces) spaghetti sauce

Directions:

Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups mozzarella cheese, Parmesan cheese, parsley, sat, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini. Carefully stuff manicotti; place in a greased 9x13 inch baking dish. Pour spaghetti sauce over top. Bake, un-coverd, at 350 for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer or until heated through. Makes 7 servings.

Variation: In place of manicotti noodles, lasagna noodles may be used. Alternate layers of cheese mixture and noodles to make a lasagna casserole.