Mr. E’s Manicotti

Mr. E’s Manicotti

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.
30 minutes prep time
Prep Time

30 minutes

serves 4-6


40 to 45 minutes cook time
Cook Time

40 to 45 minutes

medium difficulty



  • 1

    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.

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  • 2

    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).

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  • 3

    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.)

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  • 4

    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.

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