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Tuesday, June 18, 2013
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Baked Spinach Manicotti
Manicotti has never looked better when stuffed with spinach. This is an easy bake and an easy bake.
At a glance
Cuisine
Main Ingredient
Cooking Method
Course/Dish
Makes
7 servings
Ingredients
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1 (16-oz.) carton fat-free cottage cheese
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 oz.) grated fresh Parmesan cheese
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 (8-oz.) pkg. manicotti (14 shells)
1 (26-oz.) jar fat-free tomato-basil pasta sauce
Cooking spray
1 cup water
Methods/steps
Preheat oven to 375 degrees.
Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tbsp. cheese mixtures 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 and bake at 375 degrees for 1 hour or until shells are tender. Let stand 10 minutes before serving. Serving size: 2 manicotti
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