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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish. Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1 (16-ounce) carton fat-free cottage cheese |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1 1/2 teaspoons dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (8-ounce) package manicotti (14 shells) |
1 (26-ounce) jar fat-free tomato-basil pasta sauce |
cooking spray |
1 cup water |
Directions:
1. Preheat oven to 375°.
2. 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.
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