Easy Meatless Manicotti

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

Yield: 7 servings (serving size: 2 manicotti)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 25%
  • Fat: 9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.8g
  • Carbohydrate: 38.3g
  • Fiber: 3.9g
  • Cholesterol: 23mg
  • Iron: 3mg
  • Sodium: 891mg
  • Calcium: 451mg

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

  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.
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