Cut prep time by stuffing uncooked manicotti shells with a comforting cheese and spinach filling.
jar (26 oz) chunky-style tomato pasta sauce
boxes (9 oz each) Green Giant™ frozen spinach, thawed, well drained
container (12 oz) small curd creamed cottage cheese (1 1/2 cups)
cup grated Parmesan cheese
teaspoon dried oregano leaves, crumbled
package (8 oz) manicotti shells (14 shells)
cups shredded mozzarella cheese (8 oz)
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.
Before baking, cover and refrigerate manicotti up to 24 hours; bake as directed in recipe. Or cover tightly, label and freeze up to 1 month; bake about 2 hours.
Try using a baby spoon to fill the manicotti shells--it works great!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.