Meatless Manicotti


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…

  • 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
  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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