Ingredients

• 2 cups (8 ounces) mozzarella cheese, shredded part-skim, divided
• 1 (16-ounce) carton fat-free cottage cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1/4 cup (1 ounce) Parmesan cheese, grated fresh
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (8-ounce) package manicotti (14 shells)
• 1 (26-ounce) jar pasta sauce, fat-free tomato-basil
• Cooking spray
• 1 cup water

Directions

1. Preheat oven to 375°.

2. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl.

3. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti.

4. Pour half of tomato-basil pasta sauce into a 13 × 9-inch baking dish coated with cooking spray.

5. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce.

6. Pour 1 cup water into dish.

7. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce.

8. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

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