- 2 cups shredded mozzarella cheese, divided
- 1 1/2 cups small curd cottage cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 teaspoon dried oregano
- 1 garlic clove, minced
- 10 uncooked manicotti shells
- 1 pound bulk Italian sausage
- 1 (26 ounce) jar spaghetti sauce
- 3/4 cup water
- In a large bowl, combine 1 cup mozzarella cheese, cottage cheese, spinach, Parmesan cheese, egg, oregano and garlic; stuff into uncooked manicotti shells. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
- Crumble sausage into a large skillet; cook over medium heat until no longer pink. Drain. Stir in spaghetti sauce; pour over manicotti. Pour water along sides of pan. Cover and bake at 350 degrees F for 1 hour. Uncover; sprinkle with remaining mozzarella. Bake 5-8 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.