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Hazelnut Manocotti

Hazelnut Manocotti on a dinner plate with salad and a fork

Hazelnut Manocotti

  • 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

Directions:

  1. Precook manicotti in boiling water until partially softened (about 5 min.); drain.
  2. Mix hazelnuts, spinach, cottage cheese, onion, seasonings and eggs; fill manicotti.
  3. Cover bottom of a 2 quart baking dish with one cup spaghetti sauce.
  4. Arrange filled manicotti in a single layer in baking dish. Allow space between each for expansion during cooking.
  5. Cover with remaining sauce.
  6. Cover dish and bake at 375° for 40 to 45 minutes.
Yield: 6 to 8 servings.

Products Used

Hazel Manocotti on a dinner plater with salad and a fork

Take this manocotti pasta dish tot he next level with Sunnyland's premium hazelnuts.

Recipe Picture by tastebook.com

Tags: Main Dishes