Tasty Recipes
1 (8 oz.) pkg manicotti pasta
1 cup coarsely chopped Sunnyland
Toasted/Salted Hazelnuts
1 pkg. frozen chopped spinach,
thawed and drained well
1/2 cup low-fat cottage cheese
1/2 cup sliced green onions
1 tsp. garlic salt 1/4 tsp. pepper
1/4 tsp. nutmeg 2 eggs, slightly beaten
2 to 3 cups tomato spaghetti sauce
Precook manicotti in boiling water until partially softened (about 5 min.); drain. Mix hazelnuts, spinach, cottage cheese, onion, seasonings and eggs; fill manicotti. Cover bottom of a 2 quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish. Allow space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375° for 40 to 45 minutes. Yield: 6 to 8 servings.
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