Serves 7, I halved the recipe for us
1 jar (26 oz) chunky-style tomato pasta sauce
2 boxes (9 oz each) frozen, chopped spinach, thawed & well drained
1 container (12 oz) small curd cottage cheese
1/3 cup grated parmesan cheese
1 tsp dried oregano, crumbled
¼ tsp pepper
1 package (8 oz) manicotti shells (14 shells)
¼ cup water
2 cups shredded mozzarella cheese
Preheat oven to 350.
In ungreased 13 x 9 inch glass baking sheet, spread 1/3 of the pasta sauce.
In large bowl, mix spinach, cottage cheese, parmesan cheese, oregano & pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
In medium bowl, mix remaining pasta sauce & water. Pour sauce mixture evenly over shells, covering completely.
Cover with foil. Bake 1 hour. Sprinkle with mozzarella cheese. Cover & bake 15-20 minutes longer.
* You can also make this dish up to 24 hours in advance, cover, & the bake.*