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| Cheese Stuffed Manicotti
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
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 |
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Preheat oven to 375ºF. Prepare sauce: 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. 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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