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Easy Manicotti

Yield 7 servings (2 manicotti each)

Ingredients

  • 1 container (16 oz each) low-fat ricotta cheese
  • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 2 cups shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)
  • 1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon ground black pepper
  • 1 pkg (8 oz each) dry manicotti, uncooked
  • 1 can (26.5 oz each) Hunt's Traditional Spaghetti Sauce, divided
  • PAM Original No-Stick Cooking Spray
  • 1 cup water

How to Make It

  1. Hands On: 20 minutes
    Total: 1 hour 45 minutes

    Preheat oven to 375F. Combine ricotta cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning and black pepper in medium bowl; mix well. Stuff 3 tablespoons cheese mixture in each uncooked manicotti; set aside.

    Pour half of the sauce in the bottom of sprayed 13- x 9- x 2-inch baking dish. Arrange stuffed manicotti in single layer over sauce; pour the remaining sauce evenly over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese evenly over sauce. Cover tightly with foil sprayed with cooking spray.

    Bake 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.