shredded part-skim mozzarella cheese, divided
1 (453.59 g) carton
fat-free cottage cheese
1 (283.49 g) package
frozen chopped spinach, thawed, drained, and squeezed dry
grated fresh parmesan cheese
1 (226.79 g) package
( 14 shells)
1 (737.08 g) jar
fat-free tomato-basil pasta sauce
- Preheat oven to 375°F.
- 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 13x9-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.