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tomato-basil pasta sauce water cooking spray Mozzarella cheese Parmesan cheese oregano black pepper cottage cheese
Viewed: 66 - Published at: 9 years agoIngredients
- 1 (26-ounce) jar tomato-basil pasta sauce, divided
- 1 cup water
- Cooking spray
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon black pepper
- 1 (16-ounce) carton fat-free cottage cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) package manicotti (14 shells), uncooked
Method
- Preheat oven to 375°.
- Combine pasta sauce and 1 cup water. Pour half of pasta sauce mixture into a 13 x 9inch glass or ceramic baking dish coated with cooking spray.
- Combine 1 1/4 cups mozzarella, Parmesan cheese, and next 4 ingredients. Spoon mixture into a heavy-duty zip-top plastic bag; snip off 1 corner of bag. Squeeze about 3 tablespoons cheese mixture into each uncooked pasta shell. Arrange stuffed shells in a single layer over sauce mixture; pour remaining sauce mixture over shells. Top with remaining 3/4 cup mozzarella. Cover tightly with foil.
- Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
- Young Chefs can:
- Pour pasta sauce into bottom of dish
- Measure cheese
- Count out shells
- Older Chefs can:
- Help squeeze cheese mixture into shells
- Arrange shells in pan
- Pour sauce over shells, and sprinkle with cheese
