| Spinach Manicotti
1 lb. lean ground beef
1 clove garlic, mashed
1 (15 oz.) can chopped spinach, drained
Salt and pepper to taste
1 (15 1/2 oz.) jar spaghetti sauce
1 c. shredded Mozzarella cheese
1/4 chopped onion
1/2 c. cottage cheese
2 eggs, slightly beaten
12 cooked manicotti shells
1/2 c. grated Parmesan cheese |
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Brown beef in skillet. Add onion and garlic. Sauté 3-4 minutes until onion is tender. Drain off fat. Remove from heat; add spinach, cottage cheese, eggs, salt and pepper. Stir. Fill each shell with 1/4 cup meat mixture. Place filled shells in lightly greased 9x13 inch baking pan. Pour spaghetti sauce evenly over filled shells. Sprinkle with Parmesan, then Mozzarella. Bake 30 minutes at 350ºF. Spinach Manicotti
10 manicotti shells
2 (6 oz.) cans tomato paste
3 c. water
1/2 c. chopped onion
2 cloves garlic
1/2 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
2 pkg. frozen chopped spinach
1 (16 oz.) carton cottage cheese
1/3 c. parmesan cheese
4 oz. grated mozzarella
Cook manicotti according to package directions. Drain and set aside. Combine next 7 ingredients; cook over low heat 1 to 2 hours. Cook spinach according to directions, omit the salt, drain and squeeze until the spinach is barely moist. Combine spinach, cottage cheese and parmesan. Stuff manicotti shells with this mixture. Arrange in a greased 9x13 inch pan. Pour the tomato sauce over top and sprinkle with mozzarella. Bake at 350ºF. for 45 minutes. Serves 5. |
