Tuesday, March 13, 2012

Meatless Manicotti

This is definitely going to be a new staple in our house for vegetarian meals. It was so incredibly awesome. And relatively easy-with the exception of stuffing the shells. But next time we might add some mushrooms too it. But you could add whatever you like, the base is awesome!

Meatless Manicotti-Adapted from Comfort Food Cookbook
Total Time: 1 hour 15 Minutes
Serves 7
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • (16-ounce) carton fat-free cottage cheese 
  • (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese 
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • (8-ounce) package manicotti (14 shells)
  • (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray 
  • 1 cup water
  1. Preheat oven to 375°.
  2. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
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