Easy Manicotti Florentine Recipe
Ingredients
| Frozen chopped spinach | 1 Cup (16 tbs), drained | |
| Cottage cheese | 1 Cup (16 tbs) | |
| 1/2 cup part-skim ricotta cheese | ||
| Salt | 1 Dash | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 cups low-sodium tomato sauce | ||
| Manicotti | 6 Ounce, uncooked | |
| 2 1/4 ounces shredded part-skim mozzarella cheese | ||
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.
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.
Chef
