Spinach Stuffed Manicotti with All Purpose Tomato sauce
- Tomato Sauce
- 3 Tbsp canola oil 45 mL
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1/2 cup red wine (or beef stock) 125 mL
- 2 (19 oz/540 mL) can diced tomatoes
- 3 Tbsp chopped fresh parsley 45 mL
- 2 Tbsp chopped fresh basil 30 mL
- 1 tsp granulated sugar 5 mL
- 1/2 tsp salt 2 mL
- 1/4 tsp black pepper 1 mL
- Spinach Filling
- 1 (8 oz/225 g) pkg manicotti shells
- 2 cups 1% cottage cheese 500 mL
- 1 (10 oz/300 g) pkg frozen chopped spinach, thawed and drained
- 3/4 cup grated Parmesan cheese 175 mL
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 Tbsp Italian seasoning 15 mL
- 1 cup reduced fat mozzarella cheese, shredded 250 mL
- 1. To make all-purpose tomato sauce: In large saucepan, heat canola oil over medium-high heat. Add onions and cook 2-3 minutes, until onions have softened. Add garlic, cook and stir 1 more minute. Add remaining ingredients and bring to a boil.
- 2. Reduce heat and simmer over low heat about 35-45 minutes, stirring occasionally, until sauce has thickened slightly. Puree mixture in blender or food processor. Return to sauce pan.
- 3. To make manicotti: Bring a large pot of water to a boil. Lightly salt water and add manicotti noodles. Cook for about 10 minutes or until al dente. Drain and rinse under cold water. Preheat oven to 350 °F (180 °C).
- 4. To make spinach filling: In a food processor, puree cottage cheese until smooth. Add spinach, Parmesan cheese, garlic, egg and Italian seasoning to mixture. Mix until blended. Place cheese mixture into a plastic resealable bag and cut one of the corners. Place mixture into manicotti noodles.
- 5. Spread 1/2 of the tomato sauce over the bottom of a 9 x 13 inch ( 22 x 33 cm) baking dish. Arrange stuffed manicotti in dish and cover with the remaining tomato sauce. Sprinkle with mozzarella cheese.
- 6. Bake for 25 to 30 minutes or until mozzarella is melted and bubbling.
1 cups (250 mL)
|Total Fat||13 g|
|Saturated Fat||4 g|
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