Moms Manicotti

1 pint part skim ricotta cheese

• 8 ounces shredded mozzarella cheese

• 1 cup small curd cottage cheese

• 3/4 cup grated Parmesan cheese

• 2 egg yolks

• 1 teaspoon fresh parsley

• 1 tsp chili flakes

• 1 pkg Manicotti Pasta

• 1 16 oz jar Marinara sauce

Directions;

Cook manicotti in boiling water until al dente (approx 5 minutes). Drain, and rinse with cold water to stop cooking

Preheat oven to 350 degrees F.

In a large bowl, combine ricotta, mozzarella, cottage cheese and 1/2 cup Parmesan, eggs, parsley, chili flakes and salt and pepper. Mix well. Pour sauce into an 11x17 inch baking dish. Fill each manicotti shell with cheese mixture using a small spoon, and arrange over sauce . Sprinkle with remaining Parmesan cheese. Cover tightly with Reynolds foil.

Bake 30 minutes, or until bubbly.

**** if you’d like add spinach**** I used 1 -16 oz bag of frozen spinach added to this mixture. Defrost the spinach and wring it out using a towel to extract as much moisture as possible before adding it to the cheese filling mixture. You can also add just one-8 oz box box of frozen spinach for a touch. I prefer a bit more.

*** Another BelikeBecci tip!!!! if you have left over filling!!! fold a bit into your scrambled eggs in the morning. It will make for a Lucious rich scramble, or add it to a beautiful white Alfredo to add texture over fettuccini noodles!! yum!