Easy Manicotti
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16 ounce) carton fat-free cottage cheese or ricotta
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 ½ teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) package manicotti (14 shells)
1 (26 ounce) jar fat-free tomato-basil pasta sauce
cooking spray
½ cup water
½ cup red wine
Preheat oven to 375o.
Combine 1 ½ cups mozzarella, cottage cheese, and the next 5 ingredients (throughblack pepper) in a medium bowl.
Spoon about 3 tablespoons cheese mixture into each uncooked manicotti.
Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray.
Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce.
Pour water and wine into dish. Sprinkle the remaining ½ cup mozzarella evenly over sauce.
Cover tightly with foil.
Bake at 375o for 1 hour or until shells are tender. Let stand 10 minutes before serving.