Four Cheese Manicotti

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Cottage cheese Medium Brush Stroke Manicotti shells Medium Brush Stroke Butter Medium Brush Stroke Parmesan cheese Medium Brush Stroke Salt & Pepper Medium Brush Stroke Onion Medium Brush Stroke Tomato sauce Medium Brush Stroke Spinach Medium Brush Stroke Beaten Eggs Garlic Ricotta cheese Basil leaves Mozzarella cheese Get Ingredients

How to make

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Rinse and drain the al dente manicotti shells under cold water and set them aside.

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Heat the butter in a large skillet over medium heat, and add the onion and the garlic for 3 to 4 minutes, until the onion is soft, then transfer to a bowl.

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Drain the liquid from the cottage cheese and combine ricotta cheese, parmesan cheese, and 1 cup of mozzarella cheese in a bowl.

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Stir in the beaten eggs, the spinach leaves, and the onion mixture until well combined. Season with salt and pepper.

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Spread about 1 cup of marinara sauce evenly on the bottom of the casserole dish.

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Stuff the manicotti shells full of cheese filling, and arrange them on top of the sauce.

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Pour the remaining sauce over the shells and use a spoon to move them around a bit so that the sauce gets between them. Then sprinkle the rest of the mozzarella cheese on top and cover with foil.

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Bake in the oven for about 45 minutes, then remove the foil and bake for 15 more until the cheese begins to turn golden brown and the sauce starts to bubble.

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Serve with fresh basil leaves, remaining parmesan cheese, and a dollop of sour cream.

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Cooking Tips

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www.comfortablefood.com

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Four Cheese Manicotti

www.comfortablefood.com