| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar, 32 oz chunky style |
|
|
spaghetti sauce |
| 2 |
|
10 oz frozen chopped |
|
|
spinach thawed and well |
|
|
drained |
| 1 |
|
Container, 12 oz small curd |
|
|
creamed cottage cheese |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
t |
Dried oregano leaves |
| 1/4 |
t |
Pepper |
| 14 |
|
Uncooked manicotti shells, 8 |
|
|
oz |
| 2 |
c |
Shredded mozzarella cheese |
|
|
8 oz |
INSTRUCTIONS
Spread 1/3 of the spaghetti sauce in ungreased 13 x 9 x 2" baking pan.
Mix spinach, cottage cheese, Parmesan cheese, oregano and pepper in a
mixing bowl. Fill uncooked manicotti shells with spinach mixture;
arrange on spaghetti sauce in dish. Pour remaining spaghetti sauce
evenly over shells, covering completely. Sprinkle with mozzarella
cheese. Cover and bake in 350 degree oven until shells are tender,
about 1-1/2 hours. NOTE If making Baked Stuffed Pasta Shells,
you will need to cook the pasta noodles in boiling water, according to
package directions. Cool before stuffing. Proceed as above. Posted to
rec.food.recipes by ag261@cleveland.freenet.edu (Ray Taylor) on Sep
30, 1994.
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