A Cheese Lovers Dream

Ingredients:
1 box Manicotti noodles
1 can of Spaghetti sauce (16oz)
Nonstick cooking spray
Filling:
1 ½ block of cream cheese
½ cup fiesta blend cheese
½ cup mozzarella cheese
½ cup parmesan cheese
¼ cup milk
½ stick of melted butter
1 tsp garlic powder
½ diced onion
1 tsp red pepper flakes
1 tbs Italian seasoning
1 tbs seasonal salt
1 tsp black pepper
¼ cup chopped chives
​

Add meat if desired. I have used chicken, shrimp, breakfast sausage and hamburger (1 cup).For less spice, leave out Red Pepper Flakes.​

First I start by boiling my noodles in water. Let them cook until they are soft. Once you get the noodles in the water, start cooking the meat you have chosen. Preheat your oven to 350 degrees. The meat and noodles should get done cooking at the same time. While my noodles and meat are cooking, I make the filling.
To start the filling, melt your cream cheese and butter in the microwave until it is smooth and creamy. Then I add fiesta blend cheese, mozzarella cheese, parmesan cheese, meat, chopped onion and chives. Stir until mixed evenly. Then  seasonings; garlic powder, red pepper, Italian seasoning, seasonal salt and black pepper. Then thoroughly mix all of the filling together.
Once the noodles and meat are completely cooked, I pour them into my strainer and leave them there to cool. While they are in the sink, I run cold water over them. This keeps them from getting hard and sticking together.
 Next you will take the filling and stuff it into the noodles. I have found that this best works with a smaller spoon. Spray a pan with your nonstick cooking spray and lightly cover the bottom with spaghetti sauce. You will place all of your stuffed noodles into that pan. Take the rest of your spaghetti sauce and pour it evenly over the noodles and then bake for 15-20 min. Then pull them out to cool and enjoy!

***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).

Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..

• Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
• Misinterpreted recipe
• Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.