1 (26-ounce) jar fat-free tomato-basil pasta sauce
1 cup water
How to Make It
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.
Easy prep. Tasted great. I doctored the pasta sauce up with garlic, Italian -style tomatoes, and red pepper flakes. I also used low fat cottage cheese instead of fat free. So, We didn't think it was bland at all. I spent more time than I would've like trying to spoon it in to the shells. That's after I tried to pipe it in and it was to chunky. Next time I think I will food process it and try again. A keeper for sure! The whole family liked it and I didn't feel guilty at 328 calories!
added shredded zucchini, diced carrots and red pepper to spinach and cheese mixture. pre cooked my manicotti. added some red wine to pasta sauce at bottom of pan. sorta took ideas from others, and we thought it was a very good dish. used the ziplock baggie idea, was still a little messy but quicker than my old method of using a baby spoon !!!!! probably wouldn't make for guests, just from the way it looked sorta crazed....i'm not used to making manicotti. maybe more mozzarella would hold things together better.....used an egg too.
I used 2% cottage cheese, Newman's Own tomato-basil marinara, and cooked fresh spinach but otherwise followed the recipe exactly. Found the dish bland and dull---healthier than Stouffer's I guess, but no better in flavor. If we still had little kids this might be a popular favorite, but I won't be making it again.
My whole family loved it. Stuffing the noodles was a little messy and time consuming but my 6 year old really enjoyed being able to help. He did one for every two I did. And even though he is a picky eater, he was actually willing to eat it. We will definitely make this again.
I loved loved loved not having to boil the noodles. I thought filling them was super easy and fast using a ziplock bag for piping. My only issue was they oozed out and were kinda flat when they were done. I will try again using ricotta. Worth repeating.
Delicious but a lot of work. My daughter requested this as one of her last meals before she left for college. I made the recipe as written but added some fresh garlic with the cottage cheese in the blender. Blending the cottage cheese makes it more the consistency of ricotta (I have been doing this method for years). I also reduced the amt of water added to the sauce as one cup seemed way too much. I did make the manicotti early afternoon and let it sit in the refrigerator until an hour before I baked it. I also used a baggie with a corner snipped off to stuff the pasta. This was good but I will not be making it often. Lasagna with no boil noodles is a lot easier and faster to make.
Overall, this was easy, but slightly time-consuming nonetheless due to having to hand stuff each individual piece of pasta. Tasty and worth the effort, but the prep time and the long baking time make this not "easy" enough for my easy recipe file.
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