I'm so glad it's Thursday, I am looking forward to this weekend more than usual, I don't know why, but I just am LOL
If you want to use the picture, just click here for the original.
On to today's recipe, this one comes from the Gooseberry Patch Meals in Minutes Cookbook, which I reviewed last night and is actually a giveaway, so if you're interested in winning a copy of the book, head on over to Full Bellies, Happy Kids and leave a comment :)
And by the way, I opened the contest to everyone, not just USA. :)
Easy Cheesy Manicotti4 to 6 qts. water
1-1./2 t. salt, divided
1 T. olive oil
12-oz. pkg. manicotti
8-oz. pkg. cream cheese, softened
2 c. cottage cheese
12-oz. pkg. shredded Monteray Jack cheese
12-oz. pkg. shredded mozzarella cheese
1 egg, beaten
1 T. fresh parsley, chopped
1 clove garlic, minced
24-oz. jar spaghetti sauce
Bring water and one teaspoon salt to a boil; add olive oil and manicotti.
Allow to resume boiling; boil for 6 to 8 minutes. Drain boiling water; fill with cool water and set aside.
In a bowl, blend cheeses, egg, parley, garlic and remaining salt; set aside. Spread a thin layer of spaghetti sauce in an ungreased 13″x9″ baking pan.
Spoon cheese filling into each manicotti until about 3/4 full; arrange on top of sauce. Pour remaining sauce over manicotti; bake, uncovered, at 350 degrees for 30-45 minutes. Let cool 5-10 minutes before serving.