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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - May 15, 2009

Manicotti

Serves: 5


           Download this recipe.

10 uncooked manicotti shells (from 8 ounce package)
1 (15-ounce) can tomato sauce
1 large tomato, chopped (1 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
2 cups small-curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
2 eggs
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain
1 cup shredded mozzarella cheese (4 ounces)


Heat oven to 350. Grease rectangular baking dish, 13x9x2 inches. Cook and drain manicotti as directed on package. Mix tomato sauce, tomato and basil. Spread 1 cup tomato sauce mixture evenly in baking dish. Mix remaining ingredients except mozzarella cheese. Fill manicotti with spinach mixture. Place in baking dish. Pour remaining tomato sauce mixture over shells. Sprinkle with mozzarella cheese. Cover and bake 15 minutes; uncover and bake 15 to 20 minutes or until hot and bubbly.


From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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