Mr. E’s Manicotti

Print recipe as: 3x5 | 4x6 | 8.5x11
Mr. E’s Garden Veggie Cottage Cheese adds a flavorful touch to this savory stuffed manicotti. Because the dish is assembled a day before baking, it’s ideal for busy schedules, but is also special enough to “wow” guests.


Ingredients
  • 8 ounces mild Italian sausage (we like turkey sausage)
  • 1 jar (24 ounces) tomato pasta sauce
  • ½ of a 24-ounce carton (about 1½ cups) Mr. E’s Garden Vegetable Cottage Cheese
  • 1 box (10 ounces), frozen chopped spinach, drained and wrung dry
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 box (8 ounces) manicotti shells, uncooked

Directions

Lightly coat a 9 x 13-inch baking dish with nonstick spray; set aside. Bring a large pot of salted water to a boil. Heat a large nonstick skillet over medium-high. Add the sausage and cook until browned and cooked through, breaking up any large pieces with a spoon. Stir in the pasta sauce and spread about 2 cups over the bottom of the prepared baking dish. Set the dish and the remaining sauce aside.

Parcook the manicotti shells in the boiling salted water until pliable but not fully cooked through. Rinse in cold water to stop the cooking and arrange on a plate or tray in a single layer (to prevent them from sticking together).  

In a large bowl, combine the cottage cheese, spinach, 1 cup of mozzarella, the Parmesan, and the eggs until well blended. Carefully spoon (or pipe using a large pastry bag) the cottage cheese mixture into the manicotti shells and arrange in a single layer in the prepared baking dish. Pour the remaining tomato sauce over the manicotti. Preheat the oven to 350°F. (Manicotti may be prepared up to this point, covered, and refrigerated overnight. Bring to room temperature before baking.)

Bake the manicotti for 30 minutes or until hot and bubbly. Top with the remaining 1 cup mozzarella and bake for 5 to10 more minutes or until the cheese melts and begins to brown. Let stand for 10 minutes before serving.

Makes 4-6 servings


    MORE AE RECIPES    

Rise and Dine Breakfast Potato Casserole

Tomato Cottage Cheese Tart

Baked Pumpkin French Toast

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