Cheese Spinach Manicotti
No meat necessary! You won't even notice its missing!
Make This Recipe
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 Eggland's Best egg, large, lightly beaten
- 3 cans (8 ounces each) no-salt-added tomato sauce
- 2 cans (6 ounces each) tomato paste
- 1 1/2 cups water
- 1/2 cup dry red wine or vegetable broth
- 2 tablespoons Italian seasoning
- 2 teaspoons sugar
- 2 teaspoons dried oregano
Preparation
In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally.
Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.
Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top.
Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 Stuffed Manicotti |
|---|---|
| Calories | 363 |
| Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 59mg |
| Sodium | 1096mg |
| Carbohydrates | 51g |
| Dietary Fiber | 6g |
| Protein | 26g |