Ingredients2 cups (8 ounces) shredded part-skim mozzarella cheese, divided object
1 (16-ounce) carton fat-free cottage cheese object
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry object
1/4 cup (1 ounce) grated fresh Parmesan cheese object
1 1/2 teaspoons dried oregano object
1/4 teaspoon salt
1/4 teaspoon black pepper object
1 (8-ounce) package manicotti (14 shells) object
1 (26-ounce) jar fat-free tomato-basil pasta sauce
1 cup water
Preheat oven to 375°.
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.
Yield: 7 servings (serving size: 2 manicotti)
CALORIES 328(25% from fat); FAT 9g (sat 4.8g,mono 2.2g,poly 0.5g); PROTEIN 23.8g; CHOLESTEROL 23mg; CALCIUM 451mg; SODIUM 891mg; FIBER 3.9g; IRON 3mg; CARBOHYDRATE 38.3g
Credit to Catherine Salzman ,
Cooking Light, MAY 2005
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