Ingredients
1 large onion, chopped2 garlic cloves, minced1 tablespoon olive oil3 cans (8 ounces each) no-salt-added tomato sauce2 cans (6 ounces each) tomato paste1-1/2 cups water1/2 cup dry red wine or vegetable broth2 tablespoons Italian seasoning2 teaspoons sugar2 teaspoons dried oreganoFILLING:1 package (8 ounces) fat-free cream cheese1-1/4 cups 2% cottage cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup grated Parmesan cheese2 large eggs, lightly beaten1/2 teaspoon salt1 package (8 ounces) manicotti shells1 cup shredded part-skim mozzarella cheese
Preparation
In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomato sauce, tomato paste, water, wine, Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes, stirring occasionally.
Meanwhile, for filling, in a large bowl, beat cream cheese until smooth. Stir in the cottage cheese, spinach, Parmesan cheese, eggs and salt.
Stuff cream cheese mixture into uncooked manicotti shells. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spay. Arrange manicotti over sauce. Pour remaining sauce over top.
Cover and bake at 350° for 50-55 minutes or until pasta is tender. Uncover; sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.
