Meatless Manicotti

6

Aug 10, 2010

Each week I make a few “meatless” vegetarian meals.  This week I tried a new recipe for manicotti that substitutes cottage cheese for ricotta cheese, making it easier on the wallet and the waistline.  It was really rich and creamy, here is the recipe…

 
Ingredients
  • 2 cups 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
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1½ teaspoons dried oregano
  • ¼ teaspoon salt
  • ¼ 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
Instructions
  1. Preheat oven to 375°.
  2. Combine 1½ cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl.
  3. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti (I used my hands instead of a spoon)
  4. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray.
  5. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining ½ cup mozzarella evenly over sauce.
  6. 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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