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Ingredients
- 2 cups Mozzarella Cheese divided, Part-Skim
- 16 oz Cottage Cheese Fat-Free or ricotta
- 10 oz Frozen Chopped Spinach thawed, drained, and squeezed dry
- 1/4 cup Fresh Parmesan Cheese grated
- 1 1/2 tsp Oregano dried
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
- 8 oz Manicotti 14 shells
- 26 oz Tomato-Basil Pasta Sauce Fat-Free
- 1 cup Water
- Cooking Spray
Ingredients
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Instructions
- Preheat oven to 375°.
- 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.