Spinach cheese manicotti
1 lg onion 2 garlic cloves minced
1T olive oil 3 cans (8oz) no salt added tomato sauce
2 cans (6oz) tomato paste 1 1/2 C water
½ C dry red wine 2T Italian seasoning
2t sugar 2t dried oregano
1 pkg (8oz) fat free cream cheese 1 ¼ C 2% cottage cheese
1 pkg (10oz) frozen chopped spinach (thawed and squeezed dry)
¼ C grated Parmesan cheese 2 eggs, lightly beaten
½ t salt 1 pkg (8oz) manicotti shells
1 C shredded part-skim mozzarella cheese
In a large saucepan, sauté onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar, and oregano. Bring to boil. Reduce heat; simmer, uncovered, for 15-20 minute, stirring occasionally.
Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, parmesan cheese, eggs and salt.
Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup of sauce into a 13”X9” baking dish coated with cooking spray. Arrange manicotti over sauce. Pour remain sauce over top.
Cover and bake 350 degrees for 50-55 min or until pasta is tender. Uncover sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.
2 stuffed manicotti equals 389 calories.