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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 10 |
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In 'The Six O'Clock Scramble' Ingredients:
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 noodles |
1 (26 ounce) jar tomato-and-basil flavored pasta sauce |
1/2 cup shredded mozzarella cheese |
parmesan cheese, a few shakes |
Directions:
1. Thaw the spinach in the microwave or in a covered pot over low heat; drain it thoroughly.
2. Preheat oven to 350°; spray a 9 x 13 inch baking dish and a piece of foil large enough to cover it with nonstick cooking spray.
3. In a large skillet, heat the oil over medium heat; add in onion, garlic, and mushrooms; saute until they are soft, about 8-10 minutes.
4. In a bowl, combine the cottage cheese and egg; stir in the thawed spinach and the mushroom-onion mixture.
5. Using your fingers, fill the uncooked manicotti noodles with the mixture; place the noodles in a single layer in the baking dish.
6. Cover the noodles completely with any leftover cheese mixture and the tomato-basil sauce.
7. Top them with the mozzarella and Parmesan cheeses (at this point you can refrigerate the uncooked casserole for up to 24 hours or bake it immediately).
8. Bake the casserole, covered tightly, for 40 minutes; remove the foil for the final 5 minutes of cooking.
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