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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Easy Meatless Manicotti Recipe

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This recipe for Easy Meatless Manicotti is from 100 Years of Recipes from the Decendants of Bernt & Maria Overgaard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (8 oz) shredded part-skim mozzarella cheese
1 (16oz) fat free cottage cheese
1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 oz) grated fresh Parmesan cheese
1 1/2 tsp fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 (8 oz) package manicotta (14) shells
1 (26 oz) jar of fat free tomato-basil pasta sauce
1 cup water
Directions:
Directions:
Preheat oven to 375*
Combine 1 1/2 cups mozzarella, cottage cheese and mix, next add spinach, parmesan cheese, oregano, salt, pepper and mix all together.
Spoon about 3 T cheese mixture into each uncooked manicotti.
Pour half of the tomato-basil sauce into a 9 x 13 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 the sauce.
Cover tightly with foil.
Bake at 375º for 1 hour or until shells are tender.
Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
2 shells per serving=7
Personal Notes:
Personal Notes:
Very easy to make and can be put in refrigerator
for several hours before baking.

 

 

 

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