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Manicotti
Reviews:
October 28, 2002

Definitely a hit... and I thought the leftovers tasted even better! However, I substituted the mozz and parm with a full bag of the pre-grated Italian Mix Cheese made by Sargento. Then added one additional cup of mozz. Instead of just salt, pepper and parsley, I used garlic salt, parsley, oregano, sweet basil and onion. YUM! The filling made enough for an entire box of manicotti noodles. Hint: Only pre-cook the noodles until they are slighty tender, the sauces and cheeses assist in cooking it the rest of the way. And, to fill, try using a pastry bag! Took me less than 5 minutes to prepare after I precooked the noodles. A keeper.

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