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Easy Meatless Manicotti

Randy Mayor
Yield 7 servings (serving size: 2 manicotti)
Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.

Ingredients

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 (16-ounce) carton fat-free cottage cheese
  • 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)
  • 1 (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray
  • 1 cup water

Nutrition Information

  • calories 328
  • caloriesfromfat 25 %
  • fat 9 g
  • satfat 4.8 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 23.8 g
  • carbohydrate 38.3 g
  • fiber 3.9 g
  • cholesterol 23 mg
  • iron 3 mg
  • sodium 891 mg
  • calcium 451 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.