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Cheese Spinach Manicotti

Cheese Spinach Manicotti
No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese “beef up” the filling and give this lasagna-like dish a creamy base. —Julie Lower, Katy, Texas
7 ServingsPrep: 55 min. Bake: 55 min.

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 1-1/2 cups water
  • 1/2 cup dry red wine or vegetable broth
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 teaspoons dried oregano
  • FILLING:
  • 1 package (8 ounces) fat-free cream cheese
  • 1-1/4 cups (10 ounces) 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1 package (8 ounces) manicotti shells
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • In a large saucepan, saute onion and garlic in oil until tender. Stir
  • in the tomato sauce, tomato paste, water, wine, Italian seasoning,
  • sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered,
© Taste of Home 2013

2 of 2

Cheese Spinach Manicotti (continued)

Directions (continued)

  • for 15-20 minutes, stirring occasionally.
  • Meanwhile, for filling, in a large bowl, beat cream cheese until
  • smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs
  • and salt.
  • Stuff cream cheese mixture into uncooked manicotti shells. Spread 1
  • cup sauce into a 13-in. x 9-in. baking dish coated with cooking
  • spay. Arrange manicotti over sauce. Pour remaining sauce over top.
  • Cover and bake at 350° for 50-55 minutes or until pasta is
  • tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes
  • longer or until cheese is melted. Yield: 7 servings.
Nutrition Facts: 2 stuffed manicotti equals 389 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 722 mg sodium, 50 g carbohydrate, 5 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013