Home » Cottage Cheese Manicotti

Cottage Cheese Manicotti

by makhoni
Cottage Cheese Manicotti

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


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


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.