Cheese Spinach Manicotti Recipe
- 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
- 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 Eggland's Best® Eggs, lightly beaten
- 1/2 teaspoon salt
- 1 package (8 ounces) manicotti shells
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 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, 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Cheese Spinach Manicotti(7)
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Love it !
This recipie was really good and made believers out of my family that not every dish needs meat! Thank goodness it was so tasty or otherwise I would probally never be able to pull that off again. The sauce was excellent and it really surprised me how the noodles cooked so well. I will cover my manicotti for now on with sauce to make them cook, since it was so much easier. I used low-fat ricotta instead of cottage cheese because coming from italian family, nothing but ricotta is unheard of! The ricotta was good, but I didnt care much for the cream cheese so I think next time I make this I will omit the cream cheese entirely and just use my traditional ricotta filling. Great recipie nonetheless!
This recipe was great!!
Wonderful Recipe! I served this to my gourmet club and they loved it.
This recipe is so good and easy. I wasn't sure about not precooking the manicotti, but it was done perfectly!
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