No Boil 3-Cheese Manicotti
back to all blog posts
Posted by: Adina Bailey on May 7, 2012
Do you want to make a casserole without a bowl, a spoon or a pot? You do? Then this is the casserole for you. I make this often and double to have extra in my freezer to give away.
You DO NOT cook the manicotti prior to filling and freezing. Thatís what makes this recipe so easy. The other easy part is the method to mix the filling ingredients. You mix the filling in a freezer bag by kneading it.
You start by preparing your pans with sauce in the bottom.
You dump the filling into a gallon size FREEZER bag and gently knead until it is mixed up.
Then you cut a small corner of the bag; about 1/2 inch. You want the filling to flow easily through the opening, but you donít want it to pour out too quickly. Donít cut it too small because there will be too much pressure and the bag could burst. Once you do it a couple of times, you will get the feel of piping cheese into the shells. I fill one side horizontally and then turn the shell and fill the other.
Fill all the shells dividing between two 8◊8 pans or one 9◊13.
Cover all the shells with the marinara sauce. I use Hunts when I donít have time to make homemade marinara.
Sprinkle the reserved cheese on top.
Cover the pans with heavy duty foil labeled with thawing and cooking instructions. This is the most important part when youíre giving a casserole away. Itís handy for people to have the instructions right at their fingertips.
Shells are $1.50 at Wal-mart and the sauce is $1. Cheese prices range. I leave out the parmesan cheese sometimes and itís still great. You can substitute ricotta, but try the cottage cheese. It makes a terrific ministry meal to give away to someone in need and itís easy because thereís ďno cookingĒ involved. P.S. Your family is a ministry too, so be sure to double this recipe to have enough for them and others in need.
Recipe: No Boil 3-Cheese Manicotti
Filling Ingredients (Place inside a gallon size freezer bag):
2 cups cottage cheese
1 Ĺ cups mozzarella cheese
Add: 1 Ĺ teaspoons Italian Seasoning
ľ teaspoons salt
ľ teaspoon pepper
1-8oz. package manicotti
Ĺ cup mozzarella cheese and ľ cup Parmesan cheese
Jar or can of favorite marinara sauce (I use the $1 can Hunts marinara when I don't have homemade on hand)
- Combine filling ingredients and gently knead until thoroughly mixed.
- Clip a small corner, about 1/2", of the bag and proceed to fill manicotti according to desired tray size.
- 2-8x8 pans: Spread 1/4 cup sauce in each pan. Pipe 1/2 cup of cheese filling into each tray of manicotti. Top with 1/4 cup mozzarella and 1/8 Parmesan cheese.
- 1-9x13 pan: Spread about 1/2 cup sauce in pan. Pipe all cheese into both trays. Pour remaining sauce on top. Top with the remaining shredded cheese.
- Cover shells completely with sauce.
- Label and spray with foil to prevent cheese from sticking. Cover completely.
- Baking Day: Thaw 24 hours. Bake covered at 375 for one hour until shells are tender. Let stand for 10 minutes before serving.
You'll find many more great recipes at Mom on a Mission!