1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (16 oz) cottage cheese or riccotta cheese
1 10 oz frozen cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) pasta sauce (any flavor)
1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, cottage cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch glass baking dish, spread 1 cup of the pasta sauce. Spoon cottage mixture into manicotti. Pour extra sauce over manicotti.
Spread remaining Italian cheese over top.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish and bake uncovered 5 minutes longer or until cheese is melted.
I was pleasantly surprised. This is a delicious and easy meal to prepare. Has no meat in it unless the sauce you use has it. As the recipe is, it only has 350 calories for 2 of the manicotti shells with all the trimmings. Combine that with a slice of garlic toast and you have a great full filling meal.