-
1
Boil manicotti noodles in large pot .
-
2
Do not overboil they should be just a little under done as they are easier to handle.
-
3
I found that a chop stick is handy in lifting them out of the pot .
-
4
Lay them on a sheet of aluminum foil the size of the casserole dish you will be using.
-
5
Next in a large sauce pan add butter and bring to a bubble.
-
6
Add the 1/2 cup onion diced and 2 cloves of garlic diced.
-
7
Chop the fresh spinach just a little and add to the saute pan .
-
8
Let the onion, garlic and spinach saute a little then add the cottage cheese , mixing as you add.
-
9
Add the italian seasoning and pepper as you like.
-
10
Add 1/2 cup parmesan and the mozzerella.
-
11
Saving the 1/4 cup of the parmesan for the top.
-
12
Remove from heat when cheeses are melted inches Pour about one cup, or enough to cover bottom of your casserole dish of the spagetti sauce.
-
13
I had added about 1 1/2 cups of tomatoes I had in the refrigerator to the spagetti sauce and heated it together.
-
14
But I like alot of the tomatoe flavor.
-
15
Carefully using a teaspoon fill the manicotti shell with the cheese/spinach mixture.
-
16
I placed them back on the aluminum foil that way when I was done I was able to distribute what left over filling to the shells.
-
17
Once filled place in the casserole dish atop the sauce and pour remaining sauce over the top and sprinkle with rest of parmesean cheese.
-
18
Place your aluminum foil that shells where on over the manicotti, Bake 30 minutes ir until bubbly then remove foil and bake an additional 10-15 minutes.
