Easy Meatless Manicotti

Easy Meatless Manicotti Randy Mayor


  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, 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) grated fresh Parmesan cheese
  • 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 fat-free tomato-basil pasta sauce
  • Cooking spray
  • 1 cup water


Preheat oven to 375°.

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

    Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.
  • Yield: 7 servings (serving size: 2 manicotti)

Nutritional Information

Calories per serving: 328
Caloriesfromfat per serving: 25%
Fat per serving: 9g
Saturated fat per serving: 4.8g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 23.8g
Carbohydrate per serving: 38.3g
Fiber per serving: 3.9g
Cholesterol per serving: 23mg
Iron per serving: 3mg
Sodium per serving: 891mg
Calcium per serving: 451mg

Good to Know

Cheese pasta dishes don't always have to be extremely high in fat. This recipe calls for fat-free cheese, so you get the flavor, the calcium but not all the saturated fat.

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