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Meatless Manicotti

This is definitely going to be a new staple in our house for vegetarian meals. It was so incredibly awesome. And relatively easy-with the exception of stuffing the shells.

Prep
Cook
Serves 7people
Ingredients
2
cups (8 oz) shredded part-skim mozzarella cheese, divided
1
(16 oz) carton fat-free cottage cheese
1
(10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4
cup (1 oz) grated fresh Parmesan cheese
1 1/2
tsp dried oregano
1/4
tsp salt
1/4
tsp black pepper
1
(8 oz) package manicotti (14 shells
1
(26 oz) jar fat-free tomato-basil pasta sauce
cooking spray
1
cup water
Directions
1.
Preheat oven to 375°.
2.
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.

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