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Mock Manicotti

 Mock Manicotti
“I’ve always tried to get my children to eat vegetables,” writes Deanne Schwarting of North English, Iowa. “When my son tried manicotti at a restaurant and liked it, I came up with this version. It was a hit.”
8 ServingsPrep: 25 min. Bake: 45 min.


  • 3 cups (24 ounces) fat-free cottage cheese, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 lasagna noodles, cooked, rinsed and drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup meatless spaghetti sauce, optional


  • In a large bowl, combine the first seven ingredients. Spread 1/2 cup
  • over each noodle; roll up jelly-roll style. Place seam side down in
  • an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle
  • with mozzarella cheese.
  • Cover and bake at 350° for 35 minutes. Uncover; drizzle with
  • spaghetti sauce if desired. Bake 10 minutes longer or until heated
  • through. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without spaghetti sauce) equals 287 calories, 10 g fat (7 g saturated fat), 37 mg cholesterol, 545 mg sodium, 26 g carbohydrate, 2 g fiber,

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Mock Manicotti (continued)

Nutritional Facts: 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.