Cheese Spinach Manicotti

By cserumga

2 stuffed manicotti equals 389 calories, 9 g fat (4 g saturated fat), 80 mg cholesterol, 722 mg sodium, 50 g carbohydrate, 5 g fiber, 25 g protein.

Ingredients

• FILLING:
• 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
• 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 eggs, lightly beaten
• 1/2 teaspoon salt
• 1 package (8 ounces) manicotti shells
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Details

Servings 7
Preparation time 55mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

•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.