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Easy Manicotti Florentine

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Ingredients
  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)
  Salt 1 Dash
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Quick

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