Easy Meatless Manicotti

Oxmoor House
Simple and cheesy—words both parents and kids love—are the best way to describe this Italian dish. Serve with a tossed salad or cut-up fruit.
7 servings (serving size: 2 manicotti)


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


1. Preheat oven to 375°.

2. Combine pasta sauce and 1 cup water. Pour half of pasta sauce mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

3. Combine 1 1/4 cups mozzarella, Parmesan cheese, and next 4 ingredients. Spoon mixture into a heavy-duty zip-top plastic bag; snip off 1 corner of bag. Squeeze about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange stuffed shells in a single layer over sauce mixture; pour remaining sauce mixture over shells. Top with remaining 3/4 cup mozzarella. Cover tightly with foil.

4. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.


Young Chefs can:

Pour pasta sauce into bottom of dish

Measure cheese

Count out shells


Older Chefs can:

Help squeeze cheese mixture into shells

Arrange shells in pan

Pour sauce over shells, and sprinkle with cheese

Created date

August 2011

Nutritional Information

Calories 335
Caloriesfromfat 0.0 %
Fat 9.2 g
Satfat 5 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 23.8 g
Carbohydrate 39.2 g
Fiber 4 g
Cholesterol 26 mg
Iron 2.6 mg
Sodium 827 mg
Calcium 453 mg