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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Rate this recipe!
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Ingredients
- 1 (8 oz.) package manicotti shells
- 1 (10 oz.) package frozen chopped spinach thawed and drained
- 1 (16 oz.) carton small curd cottage cheese
- 2 cups shredded mozzarella cheese
- 1 small zip-lock bag (for filling manicotti shells)
- 1 egg slightly beaten
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 (24 oz.) jar Francesco Rinaldi Marinara Pasta Sauce
- 1/2 cup grated Parmesan cheese
- Preheat oven to 375°F
- Cook manicotti shells according to package directions; drain and set aside.
- Combine spinach, cottage cheese, mozzarella, egg, oregano and pepper in a medium mixing bowl, stirring well. To stuff the manicotti shells, place spinach mixture into zip-lock bag, snip off one corner of the bag and squeeze out filling into the shells.
- Spread 1/2 cup pasta sauce in a lightly greased 13 x 9-inch baking pan. Arrange stuffed manicotti in a single layer over sauce; spoon remaining sauce over manicotti. Cover and bake for 35 minutes or until hot and bubbly.
- Sprinkle with Parmesan cheese; serve immediately.
