Prep 45 mins
Cook 45 mins
The Six O'Clock Scramble
- 1 (10 ounce) package frozen chopped spinach
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 teaspoon chopped garlic
- 1 (8 ounce) package sliced mushrooms
- 1 (16 ounce) container low fat cottage cheese
- 1 egg
- 12 -14 uncooked manicotti
- 1 (26 ounce) jar tomato and basil pasta sauce
- 1⁄2 cup shredded mozzarella cheese
- grated parmesan cheese
- Thaw the spinach in the microwave; drain it thoroughly, squeeze out all the water.
- Preheat oven to 350°; spray a 13 x 9 inch baking dish and a piece of foil large enough to cover it with nonstick spray.
- In a big skillet, heat the oil over medium heat; add in onion, garlic, and mushrooms; saute until they are soft, about 8-10 minutes.
- In a bowl, combine the cottage cheese and egg; stir in the thawed spinach and mushroom-onion mixture.
- Using your fingers, fill the uncooked manicotti noodles with the mixture.
- Place the noodles in a single layer in the baking dish; cover the noodles completely with any leftover cheese mixture and the tomato-basil sauce.
- Top them with the mozzarella cheese and parmesan cheese (at this point, you can refrigerate the uncooked casserole for up to 24 hours or bake it immediately).
- Bake the casserole, covered tightly with foil, for 40 minutes.
- Remove the foil for the final 5 minutes of cooking.
Sorry this didn't work for me, we found it so bland that we threw away the leftovers which I never do. It was so bland, I noticed that the other reviewer commented as well, I should have added something to combat this problem.
My wife and I made these Manicotti last night. We followed the recipe except we used our own home-made ricotta instead of the cottage cheese and our own simple tomato/basil sauce instead of store-bought. They were wonderful. We will be making them again the next time we entertain. The recipe does not call for any seasonings. The next time we make them will add salt and pepper as well as Penszeys Tuscan Sunset Italian Seasoning to the stuffing mix.