Manicotti is a classic Italian dish. Last week I had a family member pass away, so to be able to do something productive, my mom and I made several meals to take as a gift. Besides bread and other family classics, we made lasagna. We had extra of everything, so I decided to make Manicotti as a different form of lasagna. I did make this dish with a meat sauce I had left from the lasagna, but you can choose to do whatever you wish. I also forgot this time when making them, but in the future, it would taste good to add an additional tablespoon of Italian seasoning. The green would be nice for the dish and the cheese would be a bit more varied with some seasoning.
- Bring a large pot of water to a boil. Break 6 Lasagna noodles in half using the edge of the counter.
- Generously salt water. Add broken noodles one at a time and stir continuously to keep from sticking together. Boil for 10 minutes until noodles are flexible.
- Rinse noodles and submerge in cold water. Set at your assembly area.
- Grab a 7 x 11 baking dish.
- Mix together in a bowl, 1 cup of small curd cottage cheese, and 1 cup mozzarella. Also, brown 1/2 pound of ground beef, mix in 1/2 jar of spaghetti sauce and set aside.
- Begin assembly by placing a cooled noodle in the bottom of your baking dish. Place 2-3 Tbsp of cheese mixture near one end of the noodle. Roll up the noodle starting on the side with the cheese mixture. Place in open spot in dish.
- Repeat step 6 until there is no more room in your dish, or until you run out of noodles. Pour over top the sauce and meat mixture. Spread evenly over the noodles. Top with 1 cup of mozzarella.
- Heat oven to 350 F. Bake for 30-40 minutes until cheese is melted and browning. Let cool for 10 minutes before serving.