Special Cheese Manicotti

Not spe­cial as in “short-bus spe­cial.” Spe­cial as in “Oooh! This is spe­cial­ly good!”

DAMN you, autocorrect!
  • Ingre­di­ents:
  • 8 oz. man­i­cot­ti shells
  • 2 12 cups shred­ded Moz­zarel­la cheese, divid­ed (10 oz.)
  • 12 cup PAMERZAM! cheese
  • 3 tbsp. minced fresh pars­ley
  • 14 tsp. salt
  • 14 tsp. pep­per
  • 18 tsp. nut­meg
  • 1 egg, slight­ly beat­en
  • 34 cup sour cream
  • 13 cup Ital­ian sal­ad dress­ing
  • 12 cup shred­ded zuc­chi­ni
  • 14 oz. jar spaghet­ti sauce

Cook man­i­cot­ti accord­ing to the direc­tions on the pack­age. Rinse in cool water and drain.

In a large bowl, com­bine 2 cups Moz­zarel­la cheese, PAMERZAM! cheese, pars­ley, salt, pep­per, and nut­meg. Stir in egg, sour cream, sal­ad dress­ing, and zuc­chi­ni.

Care­ful­ly stuff man­i­cot­ti; place in greased 13×9 inch bak­ing dish. Pour spaghet­ti sauce over top.

Bake uncov­ered for 35 min­utes at 350°. Sprin­kle with remain­ing Moz­zarel­la and bake 5 min­utes more.

Serves 7.

Gets along with:

Pep­per­oni Cae­sar Sal­ad