Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
65
Ready In (minutes)
95
Ingredients
Amount
Measure
Ingredient
2
cups, shredded
shredded mozzarella cheese (low-fat)
16
ounces
cottage cheese fat free
1
package (10 oz)
frozen Spinach, thawed and squeezed dry
1/4
cup
grated parmesan
1
1/2
teaspoons
oregano, dried
8
ounces
pasta shells
26
ounces
pasta sauce, canned
Steps
Sequence
Step
1
Preheat oven to 375°.
Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
