Ingredients
1
jar (26 oz) chunky-style tomato pasta sauce
2
boxes (9 oz each) frozen spinach, thawed, well drained
1
container (12 oz) small curd creamed cottage cheese (1 1/2 cups)
1/3
cup grated Parmesan cheese
1
teaspoon dried oregano leaves, crumbled
1/4
teaspoon pepper
1
package (8 oz) manicotti shells (14 shells)
1/4
cup water
2
cups shredded mozzarella cheese (8 oz)
Preparation
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) baking dish, spread about one-third of the pasta sauce.
Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.
