Do you want to make a casserole without a bowl, a spoon or a pot?
You do?
Then this is the delicious pasta casserole for you.
Three Cheese Manicotti Recipe is so scrumptious!
I make this often and double to have extra in my freezer to give away to a friend in need, or for a busy weeknight meal.
You DO NOT cook the manicotti prior to filling and freezing, and that’s 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.
Here’s how it works…enjoy!
P.S. See photos below recipe for a visual of how to make this meal.
Three Cheese Manicotti
Ingredients
- 24 oz cottage cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian Seasoning
- 1 tsp salt
- 1 tsp pepper
- 8 oz. manicotti pasta
- 1/2 cup shredded mozzarella cheese
- 24 oz. jar marinara sauce
Instructions
- Preheat oven to 375 F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Add about 1/2 of the marinara sauce in the bottom of the pan.
- Add the cottage cheese, shredded mozzarella cheese, Italian seasoning and salt and pepper into a gallon size FREEZER bag and gently knead until it is mixed up.
- Cut a small corner of the bag, about 1/2-inch wide. You want the filling to flow easily through the opening, but you don't want it to pour out too quickly.
- Pipe the filling into the manicotti shells, from both sides. Fill all the shells and place into the marinara lined pan.
- Cover all the shells with the remaining marinara sauce.
- Sprinkle the other mozzarella cheese on top. Cover with foil.
- Bake in the preheated oven for 1 hour, and let stand 1 minute before serving.
- To freeze before baking: add foil to the top and freeze in the fridge freezer to 6 months, or deep freezer for 12 months.
- To thaw and cook: thaw for at least 24 hours in the fridge. Bake as directed.
This is a guest post recipe. Jackie Brown is a mom of four freezer cooking for her family while opening her arms to the poor and needy. She teaches and blogs at Mom on a Mission six days a week. Her posts include freezer cooking tutorials, whole foods coupons, recipes, weekly menus, 15-minute recipes using freezer items and mission opportunities.
Gina S. says
How long do you cook it and at what temperature?
sandra says
going by the photo–at 375 , covered for one hour
Denise says
Thanks Jackie – I’ll be making this on my next freezer cooking day!
Wendy says
There’s really no additional liquid needed? Other “no boil” recipes I’ve used require a bit more liquid for the pasta to cook. I’m surprised that this doesn’t. I do plan to try it, though. I love no boil lasagna and no boil mac n cheese. I’m sure I’ll love this, too.
Dawnette says
No-boil mac & cheese??
Wendy says
Yes, it’s great. Unique, but great! Here’s the link: http://www.plainchicken.com/2011/07/no-boil-mac-cheese.html
For it to work best for me, I had my oven temp 25 degrees lower and added more liquid. The first time I made it it turned out a bit too dry and the pasta was more al dente than I like. Not sure if it was the oven temp or the smaller bowls I used (have used a larger container since), but it comes out great now!
Mindy says
Hi Wendy,
I was wondering how much more liquid do you add?
Gail Becker says
I love how easy this is!!!! Great idea with writting cooking instructions on the foil with Blue ink. No more excuses like “I don’t know how to cook this from anyone””. LOL!!!
Gail Becker says
I have a question. How long can you freeze this? I don’t think it would last long in the freezer, because my family would request it once they saw it in the freezer,LOL!!!
Gwendolyn says
This is a really neat idea. I’m guessing it would work great with gluten free lasagna noodles for those of us that can’t tolerate gluten.
DavetteB says
what size jar of sauce or how much if homemade? also is the one hour baking time from frozen or thawed? thanks :o)
Krystal says
The picture says “Thaw 24 hours. Bake 1 hour.” And I would assume you can use as much sauce as you like
Gail says
If you’re going to freeze this, do not use a foil pan…the tomato sauce will react with the aluminum foil and eat tiny holes in the bottom of the pan. Been there, done that 🙁 Use a plastic disposable oven-safe pan (Gladware, etc.) instead.
Barbara B. says
How do I just print the recipe,not pictures?
Judy says
I had this in the freezer for a couple of weeks and made it tonight. Rave reviews!!! So easy it’s ridiculous. This will be made again and again!
Carmen Cavanaugh says
I made this recipe but with shells and it was so good! It was more than enough for my family and had made a batch for a family that just had a baby. Love this!
Betty says
Do you have baking instructions if it’s not frozen? Thank you.
Sherry says
I also stuff my shells with Manwich….Just cook the hamburg, add Manwich and stuff shells…Cover with sauce and cheese….Delicious~!
Steph says
Had anyone tried adding vegetables to this? I like to add veggies whenever possible since I have picky eaters. I’m thinking maybe carrots or zucchini/squash?
Bonnie says
The first time I made this, the filling fell out when I was dishing it out. So the second time, I added an egg to the filling mixture. Worked perfectly!! The egg firmed the filling up just right. This is being added to my dinner rotation!
Jennifer says
So the mom on a mission link does not work anymore and your crock pot marinara is my go to receipe. Where can I find it now? Please help, I am lost without that recipe 😉
Jenn K says
Thanks for letting us know. I’ve updated the link to her recipe. 🙂