Ingredients:
1 jar (26 oz) chunky-style tomato pasta sauce
2 boxes (9 oz each) frozen chopped spinach, thawed, well drained
1 container (12 oz) smallcurd cottage cheese (1 1⁄2 cups)
1⁄3 cup grated Parmesan cheese
1 teaspoon dried oregano leaves, crumbled
1⁄4 teaspoon pepper
1 package (8 oz) manicotti shells (14 shells)
1⁄4 cup water
2 cups shredded mozzarella cheese (8 oz)

Method:
1 Heat oven to 350°F. In ungreased 13×9-inch (3-quart) glass baking dish, spread about one-third of the pasta sauce.

2 In large bowl, mix spinach, cottage cheese, Parmesan cheese, oregano and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.

3 In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely.

4 Cover with foil. Bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender.

Notes and Tips:
Having guests for dinner? Save time on the day they’re coming. Make this dish up to 24 hours ahead of time; cover and refrigerate. Then, bake as directed. Or cover tightly, label and freeze up to 1 month; bake about 2 hours.

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