Recipe by bulgarican
I got this recipe out of a Cooking Light magazine and it is really good. The best part is - it is easier and healthier than most traditional manicottis. It has become one of the regular dinner around here.
Top Review by ChefDarlingNikki
This was really good. Stuffing the manicotti shells is a litte bit of a chore, but once you get going it goes pretty quick. I worried that we would miss the meat, but we did not. Thanks for posting!
- 2 cups part-skim mozzarella cheese, shredded
- 16 ounces fat-free cottage cheese
- 10 ounces frozen spinach, chopped, thawed, drained, and squeezed dry
- 1⁄4 cup parmesan cheese, grated
- 1 1⁄2 teaspoons dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces manicotti (approx. 14)
- 26 ounces tomato and basil pasta sauce (or your favorite)
- 1 cup water
Directions See How It's Made
- Preheat oven to 375°.
- Combine 1 1/2 cups of the mozzarella, cottage cheese, and next five ingredients (through pepper) in medium bowl.
- Fill and stuff each shell (will have enough mixture for all - so don't worry).
- Spray 13 x 9-inch baking dish with non-stick.
- Pour 1/2 of sauce on bottom.
- Arrange shells on top in single layer.
- Pour remaining sauce over shells.
- Pour water into dish.
- Sprinkle with remaining mozzarella.
- Cover tightly with foil.
- Bake for 1 hour in preheated oven.
- Let stand for ten minutes before serving.