Easy Manicotti Florentine
|Frozen chopped spinach||5 Ounce, thawed and drained (1 Cup, Half A 10-Ounce Package)|
|1% low fat cottage cheese||1 Cup (16 tbs)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Low sodium tomato sauce||2 Cup (32 tbs)|
|Uncooked manicotti shells||6 Ounce (About 8 Jumbo Manicotti Shells)|
|Shredded part skim mozzarella cheese||2 1⁄4 Ounce|
1. Preheat oven to 375°F.
2. In large bowl, combine spinach, cottage and ricotta cheeses, salt, and pepper until blended. Pour 1 cup of the sauce and 1/4 cup water into an 11-by-7-inch baking pan; spread to make an even layer.
3. With teaspoon, stuff each shell with an equal amount of the cheese mixture; place in baking pan. Pour remaining tomato sauce evenly over the top. Cover with foil; bake until shells are tender, about 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake about 10 minutes longer, until cheese is melted and bubbly.