This recipe was originally for manicotti but I had medium sized shells instead so I just substituted them out. I've served my family cottage cheese before (unknowing to them) and I almost used ricotta this time, but at the last minute decided to take my chance with cottage cheese. Then I served it to them and I could easily tell by the texture it was cottage cheese and assumed my husband would definitely not eat this.
My family loved this, especially my husband. I think he ate about 10 stuffed shells (they weren't that big). I was extremely surprised when he went back for seconds. Now, with that said, I did not love these. The taste was ok but the texture from the crockpot made these pretty gummy. I don't think I will be making these again, at least not in the crockpot.
Filling Ingredients
2 cups cottage cheese
1 ½ cups mozzarella cheese
1 ½ teaspoons Italian Seasoning
¼ teaspoons salt
¼ teaspoon pepper
I also added some minced garlic
I also added some minced garlic
Remaining Ingredients:
1-8oz. package manicotti (I used a box of medium shells--it made about 22 shells)
½ cup mozzarella cheese
¼ cup Parmesan cheese
¼ cup Parmesan cheese
Jar of favorite marinara sauce
Combine filling ingredients and place in a gallon size freezer bag. Clip a small corner, about 1/2", of the bag so you can easily fill the manicotti shells. Spray crock pot with non-stick spray or line with a crockpot liner for easier clean up!
Spread about 1/2 cup sauce in crock pot. Pipe the filling into the uncooked shells and place in crock pot. Add about 1/2 cup of water to the remaining spaghetti sauce to thin out the sauce just a little bit. Pour over the shells so it covers them completely. (I had to add a little more water to make sure there was enough liquid to cook these in). Top with the remaining shredded cheese.
Cover and cook on high for about 2-3 hours until shells are fork tender.
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