Easy Manicotti


This is a great recipe from Cooking Light. It's tasty, healthy, and simple to put together. I'm often encouraging patients to try a vegetarian dinner once a week or more. This is a delicious way to create a healthy and filling vegetarian dinner.

Ingredients

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 (16-ounce) carton low-fat cottage cheese
  • 1/2-1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) package manicotti (14 shells) (try whole wheat, quinoa, or brown rice pasta)
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • Cooking spray
  • 1 cup water

Preparation

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.


Popular Posts