Makes 7 servings
Getting started Equipment you will need: mixing bowl, spoon, 13 x 9-inch baking dish Preheat oven to 375° Do right away when you get home:
1 (10 oz) package frozen chopped spinach
1 1/2 cups shredded mozzarella cheese
1 (16 oz) carton low-fat cottage cheese
1/4 cup grated Parmesan cheese
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
14 manicotti shells
1 (26 oz) jar tomato-basil pasta sauce
1 cup water
1/2 cup shredded mozzarella cheese
1. Thaw, drain and squeeze dry spinach. Combine ingredients in a mixing bowl.
2. Spoon 3 tablespoons of cheese mixture into each uncooked manicotti.
3.Coat 13 x 9-in baking dish with cooking spray. Pour half of pasta sauce into dish. Arrange stuffed shells in a single layer over sauce and top with the remaining sauce. Pour water into dish.
4. Sprinkle cheese evenly over sauce. Cover tightly with foil. Bake for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Suggested Side Items: mixed greens and milk
Tips: To decrease the sodium content of this recipe, omit the salt and use a lower sodium pasta sauce. The types of cheese used in this recipe are lower in sodium compared to most other cheeses.
Shopping list: Shredded mozzarella cheese Grated Parmesan cheese Tomato-basil pasta sauce Low-fat cottage cheese (16 oz) Manicotti shells (14 shells or 8 oz package) Frozen chopped spinach (10 oz)
Check for: Dried oregano Black pepper Salt Cooking spray
- Plans on hold for proposed cell towers in La Crosse
- Minnesota Gov. Dayton collapses during speech
- Gov. Walker proposes welfare changes
- Wisconsin Democrats defend abortion access with resolution
- La Crosse's Satori Arts to be featured on 'American Pickers'
- Holmen Fire Department focuses fire safety education on different age groups
- WinCraft gets to work making Super Bowl merchandise
- ‘School Choice Week' showcases local schools for parents
- Bill Feehan remains La Crosse Republican Party Chairman
- Wisconsin Republicans criticize Baldwin for fundraiser