9" X 13" pan
Shredded zucchini and Italian salad dressing gives a great flavor to the cheese filling in this pasta bake!
1 package (8 ounces) manicotti shells
10 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg, slightly beaten
3/4 cup sour cream
1/3 cup Italian salad dressing
1/2 cup shredded zucchini
1 -14 ounce jar spaghetti sauce
Cook manicotti according to package directions; rinse in cold water and drain. In a large bowl, combine 2 cups of mozzarella cheese (reserving 1/2 cup for later), Parmesan cheese, parsley, pepper and nutmeg. Stir in the egg, sour cream, salad dressing and zucchini.
Carefully stuff manicotti; place in a greased 9" X 13" dish. Pour spaghetti sauce over top. Bake, uncovered, at 350 degrees for 35 minutes. Sprinkle with remaining mozzarella. Bake 5 minutes longer until cheese is melted.
Yield: 7 servings