LEMOINE FAMILY RECIPES
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THREE CHEESE MANICOTTI - Kallie Iverson

8 oz manicotti pasta 16 oz ricotta cheese 6 oz shredded mozzarella cheese, divided 6 oz shredded monterey jack cheese 2 tbsp sour cream 1/3 cup dried bread crumbs, seasoned 1/4 cup chopped fresh parsley 2 cups spaghetti sauce salt pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until aldente, drain. In a large bowl combine ricotta cheese, 4 ounces of mozzarella cheese, monterey jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well. Prep a 9x13 baking dish with non-stick cooking spray and cover the bottom with spaghetti sauce. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining 4 oz of mozzarella over top of sauce. Bake at 350 degrees uncovered for about 40 minutes. Serve hot.