Manicotti

Ingredients

• 14 uncooked manicotti pasta shells
• 1 lb lean (at least 80%) ground beef
• 1 cup sliced fresh mushrooms (3 oz) or 1 can (4 oz) mushroom pieces and stems, drained
• 1 cup 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 28 oz 1 jar tomato pasta sauce
• 2 boxes (9 oz each) frozen chopped spinach, thawed
• 2 cups small-curd cottage cheese
• 0.33 cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• ¼ teaspoon pepper
• 2 cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese

1. Cook and drain pasta shells as directed on package, using minimum cook time. Meanwhile, in 10-inch skillet, cook beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, ⅓ cup Parmesan cheese, the nutmeg and pepper.
3. In baking dish, spread 1 cup of the beef mixture. Fill pasta shells with spinach mixture; place on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.
4. Cover and bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.