Spinach Manicotti

Prep Time: 25 mins | Cook Time: 25 min | Course: Dinner | Serves: 8

Spinach, cottage cheese, and cheddar cheese-filled manicotti is special, yet so simple to make. 

Marinara:

½ onion, cut into chunks 

1 Tbsp olive oil

3 cloves garlic, minced 

Salt and pepper, to taste

1 tsp oregano 

1 tsp Italian seasoning

3 large tomatoes or 1 28-oz can diced tomatoes

Manicotti:

1 8-oz box manicotti shells 

2 Tbsp olive oil, divided 

8 cups fresh spinach 

7 cloves garlic, minced

2 cups cottage cheese 

2 cups shredded cheddar cheese + more for topping 

1 egg 

2 green onions, chopped 

2 Tbsp fresh parsley, chopped 

1 tsp Italian seasoning 

Salt and pepper, to taste 

To make the marinara, add onion to a blender with olive oil, garlic, seasonings, and tomatoes. Blend until puréed. Spread about ½  cup into a 9.13 baking dish. 

In a large skillet, bring enough water to cover the manicotti to a boil. Drop the pasta into the boiling water for 5 minutes. Using tongs, transfer the noodles to the prepared baking dish, leaving a bit of space between them, and drizzle with about a tablespoon of olive oil. 

Drain the water out of the skillet and sauté the spinach and garlic in it with the remaining tablespoon of olive oil. When wilted, transfer to a large mixing bowl. Stir in cottage cheese, cheddar, egg, green onions, parsley, and seasonings. Using a spoon, fill each end of the manicotti noodles with the spinach mixture and replace them in the baking dish, then cover with more sauce. Top with a generous sprinkling of cheese and bake for 25-30 minutes or until the cheese is melted and bubbly.