Spinach Cheese Manicotti

By ezunich

Ingredients

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 3 cans (8oz. each) no-salt-added tomato sauce
• 2 cans (6oz. each) tomato paste
• 1 1/2 cups water
• 1/2 cup dry red wine or vegetable broth
• 2 tbsp Italian seasoning
• 2 tsp sugar
• 2 tsp dried oregano
• Filling
• 1 pkg (8 oz) fat-free cream cheese
• 1 1/4 cups (10 oz.) 2% cottage cheese
• 1 pkg (10 oz.) frozen chopped spinach, thawed and patted dry
• 1/4 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 1/2 tsp. salt
• 1 pkg (8 oz.) manicotti shells
• 1 cup (4 oz) shredded part-skim mozzarella cheese

Details

Servings 7

Preparation

Step 1

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.

2. Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.

3. 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.

4. 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.