Easy Meatless Manicotti
- 2 cups shredded part-skim mozzarella cheese ((8 ounces) divided)
- 1 carton fat-free cottage cheese ((16-ounce))
- 1 package frozen chopped spinach ((10-ounce) thawed, drained, and squeezed dry)
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 1 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 package manicotti (14 shells, (8-ounce))
- 1 jar fat-free tomato-basil pasta sauce ((26-ounce))
- Cooking spray
- 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.
