Bow Ties

Take a few extra minutes today to prepare against those I’ve-no-idea-what-to-make-for-dinner days.

Make-Ahead Manicotti

30 manicotti shells

6 cups ricotta

1 1/2 cups Parmesan

1 1/2 cups mozzarella

3 tablespoons chopped parsley

8 eggs, slightly beaten

1 1/2 teaspoons coarse salt

3/4 teaspoon fresh ground pepper

Cook pasta just shy of al dente. Mix remaining ingredients together and pour into a 1-gallon freezer bag. Snip off a corner of the bag and use to fill manicotti shells. Wrap pairs of filled shells together with plastic wrap and place in clean freezer bags – 5 pairs to each bag. Label bags and freeze. To serve, pour a thin layer of marinara in the bottom of a baking dish. Unwrap 10 filled manicotti and place in dish. Cover with more marinara and sprinkle with Parmesan or mozzarella. Bake at 425F for 35 minutes.