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Quick Manicotti 8 manicotti shells 1 lb. ground beef 1 clove garlic, crushed 1 cup cottage cheese 1 cup shredded mozzarella 1/2 tsp. salt 1/4 cup mayonnaise 1 jar spaghetti sauce 1/2 tsp. oregano parmesan cheese Cook manicotti shells; drain and rinse with cold water. Saute meat and garlic. Drain.

Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picanté sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least

Mexican Manicotti 8 manicotti shells 1 1/2 cups low-fat cottage cheese 1 cup cooked chicken 1/4 cup sliced green onions 1/4 cup sliced or chopped ripe olives 1/4 cup chopped red bell pepper 1/4 cup cilantro 1 clove garlic, minced 1 1/2 cups salsa 1 (8 ounce) can tomato sauce 1 cup shredded Monterey

Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picant? sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least one

Method for "Awesome Cheese Manicotti" Set oven to TO 375. Butter a 13 x 9-inch pan. Mix all the filling ingredients together, then cover and place in the fridge for 1 or more hours (up to 24 hours) to blend the flavors. Remove the filling from the fridge and stuff the cooked pasta shells