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Prep Time: 55 Minutes Cook Time: 55 Minutes |
Ready In: 110 Minutes Servings: 7 |
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No one will even miss the meat in this hearty, delicious meal. Cream cheese and cottage cheese âbeef upâ the filling and give this lasagna-like dish a creamy base. âJulie Lower, Katy, Texas 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, lightly beaten |
1/2 teaspoon salt |
1 package (8 ounces) manicotti shells |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
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. Yield: 7 servings.
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