Easy Meatless Manicotti

Randy Mayor
Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.

Yield:

7 servings (serving size: 2 manicotti)

Recipe from

Nutritional 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

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

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.

Note:

Catherine Salzman,

May 2005