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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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âIâve always tried to get my children to eat vegetables,â writes Deanne Schwarting of North English, Iowa. âWhen my son tried manicotti at a restaurant and liked it, I came up with this version. It was a hit.â Ingredients:
3 cups (24 ounces) fat-free cottage cheese, drained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup reduced-fat sour cream |
1 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
8 lasagna noodles, cooked, rinsed and drained |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup meatless spaghetti sauce, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. Spread 1/2 cup over each noodle; roll up jelly-roll style. Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with mozzarella cheese.
2. Cover and bake at 350° for 35 minutes. Uncover; drizzle with spaghetti sauce if desired. Bake 10 minutes longer or until heated through. Yield: 8 servings.
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