Ingredients
1 jar (24 ounces) meatless spaghetti sauce1/4 teaspoon hot pepper sauce2 cans (6-1/2 ounces each) minced clams1 carton (8 ounces) ricotta cheese4 ounces cream cheese, softened1/4 cup spreadable chive and onion cream cheese2 cups shredded part-skim mozzarella cheese1/3 cup grated Parmesan cheese1 teaspoon minced garlic1/2 teaspoon pepper1/4 teaspoon dried oregano8 manicotti shells, cooked and drained
Preparation
In a large saucepan, combine spaghetti sauce and hot pepper sauce. Drain one can of clams; add clams to sauce. Stir in clams and juice from second can. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, in a large bowl, beat ricotta and cream cheeses until smooth. Stir in the cheeses, garlic, pepper and oregano. Stuff into manicotti shells.
Spread 3/4 cup clam sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
