Cheese Spinach Manicotti

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Cheese Spinach Manicotti
Prep Time
55 mins
Cook Time
55 mins
Yield
7 servings
Recipe by: Taste of Home Magazine

No meat necessary! You won't even notice its missing!

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 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

 

Filling:

  • 1 package (8 ounces) fat-free cream cheese
  • 1 1/4 cups (10 ounces) 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 Eggland's Best Eggs (large), lightly beaten
  • 1/2 teaspoon salt
  • 1 package (8 ounces) manicotti shells
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutrition

Serving Size
2 Stuffed Manicotti
Calories
363
Fat
5g
  Saturated Fat
2g
Cholesterol
59mg
Sodium
1096mg
Carbohydrates
51g
Dietary Fiber
6g
Protein
26g
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.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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