Manicotti - Cheese Spinach Manicotti


INGREDIENTS
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cans (8 ounces each) no-salt-added tomato sauce
2 cans (6 ounces each) tomato paste
1 1/2 cups water
1/2 cup dry red wine or vegetable broth
2 tablespoons Italian seasoning
2 teaspoons sugar
2 teaspoons dried oregano
 

Filling:

1 package (8 ounces) fat-free cream cheese
1 1/4 cups (10 ounces) 2% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 Eggland's Best Eggs (large), lightly beaten
1/2 teaspoon salt
1 package (8 ounces) manicotti shells
1 cup (4 ounces) shredded part-skim mozzarella cheese


PREPARATION
In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally.

Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.

Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13-in. x 9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top.

Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.