Cheese Spinach Manicotti
TOTAL TIME: Prep: 55 min. Bake: 55 min.
YIELD: 7 servings.
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
Ingredients
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1 large onion, chopped
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2 garlic cloves, minced
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1 tablespoon olive oil
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3 cans (8 ounces each) no-salt-added tomato sauce
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2 cans (6 ounces each) tomato paste
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1-1/2 cups water
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1/2 cup dry red wine or vegetable broth
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2 tablespoons Italian seasoning
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2 teaspoons sugar
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2 teaspoons dried oregano
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FILLING:
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1 package (8 ounces) fat-free cream cheese
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1-1/4 cups 2% cottage cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 cup grated Parmesan cheese
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2 large eggs, lightly beaten
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1/2 teaspoon salt
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1 package (8 ounces) manicotti shells
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1 cup shredded part-skim mozzarella cheese
Directions
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1.
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.
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2.
Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.
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3.
Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top.
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4.
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.
Nutrition Facts
2 manicotti: 389 calories, 9g fat (4g saturated fat), 80mg cholesterol, 722mg sodium, 50g carbohydrate (15g sugars, 5g fiber), 25g protein.
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