Cheese Stuffed Manicotti - Recipe

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CHEESE STUFFED MANICOTTI

Sauce:

1 clove garlic, minced
1 tbsp. olive oil
2 (8 oz. each) cans unsalted tomato sauce
2 (16 oz. each) cans unsalted tomatoes
1-1/2 tsp. oregano leaves
1 tbsp. chopped parsley

Sauté garlic in olive oil. Add tomato sauce and tomatoes slowly. Stir in oregano and parsley. Bring to boil and simmer covered for 20 minutes to 2 hours, stirring occasionally.

Makes 5 cups.

Filling:

2 c. low-fat cottage cheese
1 c. part skim ricotta cheese
3 tbsp. freshly grated Parmesan cheese
2 egg whites
1/4 c. chopped parsley
8 oz. uncooked manicotti shells
1 c. water

Preheat oven to 375°F.

Combine filling ingredients and stuff uncooked manicotti shells using small butter knife. Fill bottom of 9 x 13 inch casserole dish with 2 cups tomato sauce.

Arrange stuffed manicotti shells in a single layer over sauce side by side. Cover shells with remaining 3 cups sauce and pour 1 cup water over sauce.

Cover dish with foil and bake for 50 minutes. Remove foil and bake another 10 minutes.

Makes 5-6 servings.

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recipe reviews
Cheese Stuffed Manicotti

· Oct 4 · #6364

brenda says:

To stuff the shells I put the filling in a plastic bag and used like a pastry bag. Without a pastry bag or this technique you will quickly become frustrated. I did not use the extra cup of water.

· May 29 · #35938

Shelly (Florida) says:

Thanks for the tip, I never thought of using a bag to stuff the shells

· Aug 30 · #44230

Sharon O'Donnell (Michigan) says:

I use a cookie press to stuff my shells.This works really well for me

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