Spinach Manicotti

Absolutely delicious! This is great served with a tossed salad and french bread! This works great for soft diets too.

Ingredients

Shredded part-skim mozzerella cheese, divided 8 oz (2 cups)
Fat-free cottage cheese 1 (16 oz carton)
Frozen chopped spinach, thawed, drained, and squeezed dry 1 (10 oz) package
Grated fresh parmesan cheese 1/4 cup (1 oz)
Dried oregano 1 1/2 tsp
Black pepper 1/4 tsp
Manicotti (14 shells) 1 (8oz) package
Tomato-basil pasta sauce 1 (26 oz) jar
Water 1 cup
Cooking spray

Prep Time

1h 20m: 20 minutes prep, 1 hour cook

Servings

Makes 7 servings (serving size: 2 manicotti)

Nutrition Facts

Per Serving (7): 328 calories; 9 g fat; 5 g saturated fat; 38 g carbohydrates; 24 g protein; 4 g fiber; 23 mg cholesterol; 807 mg sodium

Directions

Preheat oven to 375 degrees F.
Combine 1 1/2 cups of mozzarella, cottage cheese, and the next 4 ingredients (through black pepper) in a medium bowl.
Spoon about 3 Tbsp cheese mixture into uncooked manicotti.
Pour half of the pasta sauce into a 13x9-inch baking dish coated with cooking spray.
Arrange stuffed manicotti in a single layer over the sauce, and top with the remaining sauce.
Pour 1 cup of water into dish.
Sprinkle with remaining 1/2 cup of mozzerella evenly over the sauce.
Cover tightly with foil.
Bake at 375 degrees F for 1 hour or until shells are tender. Let stand for 10 minutes before serving.

Cook's notes

To reduce sodium, use lower sodium pasta sauce such as Prego Lower Sodium or Barilla All Natural Pasta Sauce or better yet, make your own sauce using No Added Salt Tomato Sauce. If you need to cut preparation time, use frozen or fresh spinach raviloi but cook before adding the sauce, omit the water, and reduce cooking time to 30 minutes.