Six Cheese Rigatoni

I got this from Market Panty Rigatoni noodles. The love this.

3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper

Cook pasta according to package directions; drain.

Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.

Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.

Crock Pot Mac N Cheese

Servings 8

Ingredients
8 ounces, weight Macaroni, Cooked And Drained
2 Tablespoons Vegetable Oil
1 can Of Evaporated Milk, 13 Oz. Can
1-½ cup Milk
1 teaspoon Salt
3 cups Cheese, Cubed (Velveeta And Cheddar)
2 Tablespoons Butter

Preparation Instructions
Toss the cooked macaroni in oil, then stir in all remaining ingredients. Cook on low for 2-3 hours, stirring occasionally.

Beef and Portobello Mushroom Stroganoff

Beef and Portobello Mushroom Stroganoff
Ingredients

2 teaspoon oil, canola, plus 1 tablespoon, divided
1 pounds beef, flank steak, trimmed
4 large mushrooms, portobello, stemmed, halved and thinly sliced
1 large onion(s), sliced
3/4 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoon flour, all-purpose
14 ounce(s) broth, beef, reduced sodium
2 tablespoon liqueur, cognac, or brandy
1 tablespoon vinegar, red wine
1/2 cup(s) sour cream, reduced-fat
4 tablespoon chives, fresh, or parsley
Preparation

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.

Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 404
Total Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 74 mg
Sodium: 969 mg
Total Carbohydrate: 14 g
Dietary Fiber: 2 g
Protein: 37 g

Jillian Says:
Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
Look for an all-natural sour cream with minimal added ingredients.

Long Life Noodles

Long life noodles, or longevity noodles, are a traditional Chinese dish for both birthdays and New Year. As their name indicates, these noodles symbolize living well into old age. Whatever you do, don't break them or cut them, as it is considered bad luck to do so.

1/2 cup creamy salted peanut butter
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 cup snow peas, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 pound soba noodles or spaghetti
2 tablespoons sesame seeds
1/4 cup minced cilantro

In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger. Stir constantly until the peanut butter melts. Remove from the heat and set aside.

In a large bowl, combine the snow peas, carros, red bell pepper, and scallions.

Cook the noodles until al dente in a large pot of salted boiling water. Reserve 1/4 cup cooking water. Stir the noodles into the vegetable mixture and add the peanut sauce. If sauce is too thick, add a little cooking water. Garnish with sesame seeds and cilantro.

6 to 8 servings (about 8 cups)
Prep: 20 minutes
Cook time: 15 minutes

Turkey Tetrazzini

From Byerlys
Tempting turkey main dish...from northern Italy.

Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds

Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.

Amount: 8-10 servings

Lasagna

From Byerlys. A favorite.

Ingredients
1 1/2 pounds Italian sausage, or ground beef
1 teaspoon minced garlic, (2 to 3 cloves)
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
3 (6 ounce) cans tomato paste
1 (1 pound) can tomatoes
1/2 cup water
1 (8 ounce) package lasagna noodles
2 (12 ounce) cartons cottage cheese, or 2 (15 ounce) cartons ricotta cheese
2 eggs
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons snipped fresh parsley
1/2 cup freshly grated parmesan cheese
1 pound sliced mozzarella cheese
dried oregano, crumbled

Directions
Brown meat; remove excess fat. Add next 8 ingredients; simmer 1 hr., stirring occasionally. Cook noodles according to package directions; drain, rinse, pat dry with paper towels. Combine next 6 ingredients. Spoon about 1/2 cup meat sauce on bottom of 9x13" pan; cover with layer of noodles. Spread 1/3 of the cheese mixture, 1/3 of mozzarella cheese and 1/3 of meat mixture over noodles; repeat 2 times. Sprinkle with oregano. Refrigerate, covered, or bake immediately, uncovered, in a preheated 375 degree oven 30-40 minutes. Allow 60-70 minutes if refrigerated before baking. Let stand 15-20 minutes to set before cutting into squares.

Amount: 12 servings

Fettuccine Alfredo

Fettuccine Alfredo

Prep Time:15 min Cook Time:50 min
4 servings. Ingredients

Pasta Dough:
•3 cups 00 flour or unbleached all-purpose, plus more for dusting
•1 teaspoon salt
•3 eggs plus 2 yolks
•1 tablespoon extra-virgin olive oil, plus 1 tablespoon
•1 tablespoon water
•Cornmeal, for dusting

Directions
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.

Alfredo Sauce:
•1 pint heavy cream
•1/2 cup (1 stick) unsalted butter, softened
•1 cup freshly grated Parmigiano-Reggiano
•Freshly cracked black pepper
•Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Tyler Florence

Chicken Peanut Thai Noodles

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Lasagna

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.

With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.

Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.

Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)

Hard Rock Cafe Twisted Mac 'N Cheese

Hard Rock Cafe Twisted Mac 'N Cheese

Serves: 4

Ingredients
2 cup cavatappi pasta
1/3 cup whole milk
4 ounce velveeta
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/4 cup red bell pepper, diced and roasted
2 teaspoon seasoned breadcrumbs
2 teaspoon Parmesan cheese, grated
1/4 teaspoon parsley, minced

Instructions

1.Use a large saucepan to cook pasta following the directions on the package, then drain.

2.Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.

3.Combine the breadcrumbs, parmesan and parsley in small bowl.

4.Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.

Cheesy Stuffed Shells

Ingredients

Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Rigatoni With Sausage and Tomato Cream Sauce

This is so yummy!

Enjoy this easy to fix pasta. The kids and your guests will love it!

Rigatoni With Sausage and Tomato Cream Sauce
Ingredients

•1 Tbs olive oil
•3 mild Italian Sausage, chopped
•4 medium garlic cloves, crushed
•1 medium onion, chopped fine
•1 tsp fennel seed, crushed
•1 tsp sugar
•1 29 oz can tomato sauce
•1 Tbs tomato paste
•5 basil leaves coarsely chopped
•1 pound rigatoni
•3/4 cup half and half
•salt
•fresh ground black pepper
•fresh grated parmesan cheese

1.Heat olive oil in heavy saucepan

2.Add sausage and brown

3.Add onion and garlic, cook until the onion is translucent

4.Add tomato sauce, tomato paste, sugar, fennel, and basil

5.Stir and cook over moderate heat for 20 to 30 minutes

6.Bring 4 quarts of water to a boil in a large pot, and add all the pasta at once and stir well

7.When the sauce is ready, put half and half in a bowl and add a little of the hot sauce to it to temper the milk

8.When the rigatoni is al dente, drain and put in large serving bowl

9.Add the sauce and stir to coat

10.Garnish with basil leaves and serve with fresh parmesan cheese.

Keep fennel seed in a pepper grinder. When you need crushed fennel just use the grinder.

Tomato Sauce

For a simple homemade, never-fail tomato sauce...
In a large saucepan, slowly cook six cloves of thinly sliced garlic in a couple tablespoons of olive oil for five minutes over low heat.  Add two large, fresh basil leaves and stir for a minute.  Add two 28-ounce cans of whole, peeled tomatoes along with their juice and two more whole basil leaves.  Bring the sauce to a boil, turn down the heat, season with salt and pepper and let it bubble away on low heat for 45 minutes. Cool and refrigerate.

Bolognese Sauce

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons dried parsley flakes CORRECTED: OREGANO flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28-ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes.

Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it.

When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.

Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together.
Add Worcestershire and stir.

Add canned tomatoes.

Pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Scrumptious!

from the pioneer woman

D'Amico & Sons Turkey with Dried Cherries Pasta Salad

This is so good. Tastes like the real thing!

Salad:
1 pound rotini
1 1/2-2 cups cooked, diced turkey breast
1 c dried cherries
1 medium yellow onion, diced
4 diced celery stalks
1 c whole toasted almonds

Poppy-seed dressing:
1/4 c powdered sugar
2 tbsp. champagne vinegar
2 c real mayonnaise
2 tbsp. poppy seeds
2 tbsp. cold water
2 tsp. kosher salt
1/2 tsp pepper

To make salad:
Cook pasta according to package directions. Drain and rinse in cold water. Chill. Combine with turkey, cherries, onion, celery, and almonds.

To make dressing: Combine powdered sugar and vinegar. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta and toss to combine.

Servings: 6-8 (I'd say more. It was a pretty big salad with a full pound of pasta.) From the pioneer press.

Turkey Tetrazzini

This recipe is from Southern Living magazine.

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16 oz.) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 oz. thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 tsp paprika

Whisk together soup and milk in a large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15x10 inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375 degrees for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350 degrees for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11x7) baking dishes. Proceed as directed.

Baked Ziti

An easy dish to make! You can try to substitute chicken or sausage for the ground beef — all are really good.

SERVES 8

Ingredients
1 (16 ounce) package ziti pasta
1 lb ground beef
2 (28 ounce) jars spaghetti sauce
6 ounces provolone cheese (sliced)
6 ounces mozzarella cheese (sliced)
12 ounces part-skim ricotta cheese
1/2 cup parmesan cheese
1/4 cup fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees.

In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.

Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.

Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Marinara Alfredo Spaghetti

This tasty meal is sure to become a favorite!

2-3 cup spaghetti, cooked
1/2 jar marinara sauce
1/2 jar Alfredo sauce
1/2 cup carrots, cooked
1/2 cup broccoli, cooked

Cook pasta according to package directions. Meanwhile, cut carrots into 1/4 inch chips. Remove stems from broccoli. Steam broccoli and carrots until tender but not mushy. Mix alfredo and marinara sauces together with a wire whisk. Warm on the stove top or in the microwave in a glass bowl. When sauce is warm, stir in broccoli and carrots. Gently mix in cooked pasta noodles. Spoon onto plates and top with grated parmesan cheese.

Manicotti

From Everyday Italian.

Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
(8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta (I subsituted cottage cheese)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees.

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Combine the ricotta or cottage cheese, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.

Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.