Tomato Sauce
1 clove garlic, minced
1/2 tablespoon olive oil
2 (8 oz) cans of unsalted tomato sauce
2 (16 oz) cans of unsalted tomatoes
1-1/2 teaspoons oregano leaves
1 tablespoon chopped parsley
Filling:
2 cups non-fat cottage cheese OR
1 cup non-fat cottage cheese and 1 can drain cooked spinach
3 tablespoons freshly grated non-fat cheese
2 egg whites
1/4 cup chopped parsley
Dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 cup water
Directions:
Turn the oven on to 375°F.
Sauté garlic in olive oil. Mix in the oregano and parsley with the tomato sauce and tomatoes.
Bring to a boil, then cover and let simmer for at least 20 minutes and up to 2 hours, stirring every so often. The sauce will fill 5 cups.
Use a small butter knife or a spoon to stuff uncooked manicotti shells with the filling.
Put 2 cups of tomato sauce in the bottom of a 9″x13″ casserole dish.
Line up the stuffed manicotti shells next to each other in a single layer over the sauce.
Cover the shells with the last three cups of sauce and a cup of water.
Cover the dish tightly with aluminium foil and bake it for 50 minutes.
Take off the foil and bake for 10 minutes more.
