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.