• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    30M

    Cook Time

    85M

    Total Time

    85M

    Serves

    7

    Ingredients

    • PAM® Olive Oil No-Stick Cooking Spray
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon minced garlic
    • 1 cup shredded carrot
    • 1 cup shredded zucchini
    • 3 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
    • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
    • 2 tablespoons red wine vinegar
    • 1 tablespoon dried Italian seasoning
    • 1 pkg (8 oz each) dry manicotti shells, uncooked
    • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
    • 1 container (16 oz each) fat free small curd cottage cheese (16 oz = 2 cups)
    • 1-1/4 cups shredded part-skim mozzarella cheese, divided
    • 4 ounces fat free cream cheese, softened
    • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
    • 1/4 teaspoon garlic powder
    • 1 cup diced green bell pepper

    Directions

    1. Prepare Sauce: Spray large skillet with cooking spray; heat over medium-high heat. Add green pepper; cook 3 minutes or until tender. Add garlic; cook 1 minute or until fragrant. Add carrot and zucchini; cook 2 minutes more. Add tomato sauce, undrained tomatoes, vinegar and Italian seasoning. Simmer mixture 10 minutes, stirring occasionally; set aside.
    2. Meanwhile, prepare Manicotti: Preheat oven to 375°F. Prepare manicotti shells according to package directions, omitting salt. When just tender, drain and rinse with cold water. Place shells in single layer on parchment paper; set aside.
    3. Lightly spray 13x9-inch baking dish with cooking spray. Spread 2 cups sauce in baking dish; set aside. Combine spinach, cottage cheese, 3/4 cup mozzarella cheese, cream cheese, Egg Beaters, garlic powder and black pepper in large bowl. Fill each manicotti shell with 1/4 cup cheese mixture. Arrange over sauce in baking dish; top with remaining sauce. Cover with aluminum foil.
    4. Bake 45 minutes or until filling is hot. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, 5 to 10 minutes more or until mozzarella cheese melts.