Cheesy Meatless Manicotti
A vegetarian version of manicotti with tender shells, basil tomato sauce, and three kinds of melty cheese!
Servings:6 servings
Ingredients
- 14 manicotti shells
- 16 ounces fat free cottage cheese
- 2 cups fresh baby spinach leaves
- 2 ½ cups shredded part skim mozzarella cheese , (divided)
- ¼ cup grated parmesan cheese
- ½ teaspoon dried basil, or 3-4 fresh basil leaves finely chopped
- 1 ½ teaspoons dried oregano
- ¼ teaspoon pepper
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 large jar (about 3 cups) light tomato basil sauce
- ⅓ cup water
Instructions
- Bring 4-5 cups water to a boil in a large pot. Add manicotti shells and continue to boil 10-12 minutes or until shells are tender and bendable but not quite completely cooked (you want them to be able to hold their shape somewhat when you fill them).
- Preheat oven to 350 and lightly spray a 9x13 inch casserole dish or baking dish with cooking spray.
- In a large bowl combine cottage cheese, spinach, 2 cups mozzarella, parmesan cheese, basil, oregano, pepper, salt, and garlic powder. Use a hand mixer to mix all ingredients 2-3 minutes or until all ingredients are incorporated.
- Pour 2/3 of sauce into the prepared baking dish. Use a spoon to carefully fill each manicotti shell with about 2-3 tablespoons of filling. Lay stuffed shells side by side in the baking dish. Add 1/3 cup water to dish. Cover shells with remaining sauce and top with remaining mozzarella cheese.
- Bake uncovered about 30 minutes or until shells are completely cooked, cheese is melted, and filling is hot. Serve hot and top with fresh basil if desired.
Notes
For a non-vegetarian version, add cooked ground Italian sausage to the filling mixture.
Nutrition
Calories: 332 kcal, Carbohydrates: 35 g, Protein: 26 g, Fat: 9 g, Saturated Fat: 6 g, Cholesterol: 39 mg, Sodium: 711 mg, Potassium: 290 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 1205 IU, Vitamin C: 3 mg, Calcium: 495 mg, Iron: 1 mg