By: Suzyq
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Ingredients
Serves Tool
Serves To:USMetric| 8 | manicotti shells | ||
| 1 | Tablespoon(T) | vegetable oil | |
| 1/2 | Cup(c) | onion, chopped | |
| 2 | Clove(clv) | garlic, crushed | |
| 1/2 | Cup(c) | bell pepper, chopped | |
| 2 | Cup(c) | tomato sauce | |
| 1/2 | Teaspoon(t) | basil | |
| 1/2 | Teaspoon(t) | oregano | |
| 1/2 | Teaspoon(t) | thyme | |
| 1/4 | Teaspoon(t) | black pepper, freshly ground | |
| 5 1/2 | Cup(c) | part skim mozzarella, shredded | |
| 1 | Cup(c) | 1% low fat cottage cheese | |
| 1/3 | Cup(c) | parmesan cheese, grated | |
| 2 | eggs, beaten |
Preparation
Cook the manicotti shells according to the package directions, and drain. While they are cooking, heat the oil in a large saucepan, and saute the onion, garlic, and bell pepper until the onions are translucent. Stir in the tomato sauce, basil, oregano, thyme and pepper. Cover and let simmer until needed, stirring occasionally. Combine 1 cup of the mozzarella with the cottage cheese, Parmesan, and beaten eggs. Stir gently. Stuff the cheese mixture into the cooked, drained shells, using about 1/ 4 cup per shell. Pour 1/ 2 cup of the tomato sauce mixture into a shallow 2 quart casserole dish. Arrange the stuffed manicotti shells on top, then pour the remaining sauce over them. Sprinkle with the remaining 1/2 cup of mozzarella. Bake uncovered at 350 degrees F for 25 minutes, or until sauce is bubbly and cheese is melted.