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Hazelnut Manocotti

Hazelnut Manocotti
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  1. 1 (8 oz.) pkg manicotti pasta
  2. 1 cup coarsely chopped Sunnyland Toasted/Salted Hazelnuts
  3. 1 pkg. frozen chopped spinach, thawed and drained well
  4. 1/2 cup low-fat cottage cheese
  5. 1/2 cup sliced green onions
  6. 1 tsp. garlic salt
  7. 1/4 tsp. pepper
  8. 1/4 tsp. nutmeg
  9. 2 eggs, slightly beaten
  10. 2 to 3 cups tomato spaghetti sauce
  1. 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.
  1. Recipe Picture by
Sunnyland Farms