This was delicious, but... I'm not going to lie to you....it wasn't a quick, throw-together meal. And it was kind of messy to make. :-) I felt the results were worth it, but you could make it simpler by using jumbo shells which are easier to fill than manicotti noodles. You could also layer the filling in between lasagna noodles. Filling the manicotti was the hardest part.
Ingredients:
1 box frozen spinach, thawed and squeezed dry
14 manicotti shells
3 cups low-fat cottage cheese
1 jar pasta sauce
1/4 cup Kraft reduced-fat parmesan cheese
1 cup Italian blend shredded cheese (I found this at Aldi - it was a mix of parmesan, mozz. and ramano)
1 egg white
1 TBS orgegano
1 TBS basil
1/2 TBS garlic salt
black pepper to taste
Directions:
dd pasta to boiling water and cook for about 9 minutes; drain and set aside to cool. In a large bowl mix cottage cheese, parmesan, shredded cheese and egg white. Add spices and 3 TBS of pasta sauce to the cheese mixture; stir well. Fold in spinach. Cover the bottom of a baking dish with a thin layer of pasta sauce. Add cheese mixture to a large zip-loc bag and snip off one corner of bag. Squeeze cheese mixture into each manicotti noodle. Line filled noddles in the baking dish. Pour remaining pasta sauce over the filled manicotti. Sprinkle with 1/2 cup of shredded cheese. Bake at 350 degrees for 30 minutes.
2 manicotti are 7 weight watcher points.
1 comments:
You may want to try a pastry bag to fill the noodles. If you don't have one just fill up a plastic baggie with the mixture. You then just cut one bottom corner of the baggie and you have an instant pastry bag. :)
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