approx. 4 oz garden flavored cream cheese, softened
5 oz. frozen chopped spinach, water squeezed out
1 jar spaghetti sauce (about 28 oz)
oregano
Instructions
Cook pasta according to package directions for al dente.
Saute onions and garlic about 3 min.
In seperate bowl, stir together 1/2c. mozz. cheese, 1/4c. parm. cheese and the next 5 ingredients and beat until smooth. Stir in onion mixture and spinach.
Using a pastry bag, or zip lock with the corner cut off, pipe mixture into manicotti noodles. (Don't worry too much if they split, just put that part on the bottom too cook).
Divide about 1c. sauce evenly between 6 individual casserole dishes coated with cooking spray OR put the whole cup in the bottom of a sprayed 13x9. Place 2 manocotti into each dish OR all the manicotti into the large dish. Cover with the remaining sauce.
Cover all dishes with foil and bake at 350 for about 25 min.
Sprinkle with the rest of the mozz. and parm. cheese and bake uncovered for about another 5 min.
Serving
Suggestions
You can use all fat free cheeses for a low fat version and it's just as good!
Originally Submitted
5/16/2010
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