Manicotti
2 c. (8 oz.) shredded mozzarella cheese, divided
1 (16 oz.) carton cottage cheese
1 (10oz.) pkg frozen chopped spinach, thawed, drained,squeezed dry
1/4 c. (1oz) grated fresh parmesan cheese
1 1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg manicotti (14 shells)
1 (26 oz.) jar tomato basil paste (or spaghetti sauce cooking spray)
1 c. water
- Preheat oven to 375 degrees
- Combine 1 1/2 c. mozz. cheese, cottage cheese and the next 5 ingredients (through black pepper) in a medium bowl.
- Spoon about 3 tbsp cheese mixture into uncooked manicotti.
- Stuff with fingers until it is full.
- Pour 1/2 of tomato sauce into greased 13X9 baking dish
- Arrange stuffed shells in a single layer over the sauce and top with the remaining mozz. cheese.
- Cover tightly with foil.
- Bake at 375 degrees for 1 hour or until shells are tender.
- Let stand 10 min before serving.
- Sauce will thicken as it stands.
