- 1/2 cups Cabot No Fat
- 2 cups Cabot 50% Light
Cheddar Shredded Cheese
- 6 oz. fresh crabmeat -
- 2 Tbs. fresh parsley -
- 1 Tbs. onion - minced
- 1 tsp. dried basil
- 2 1/2 cups tomato
- 12 manicotti shells -
cooked until almost tender (al dente)
- salt & pepper
Preheat oven to 375 degrees.
In large bowl, combine
cottage cheese, 1 cup shredded cheddar cheese, crabmeat,
parsley, onion, and basil. Season with salt and pepper
Pour 2 cups tomato sauce
into shallow baking dish. Stuff shells with equal
amounts of cheese mixture and place on top of sauce.
Spoon remaining sauce over shells, cover with foil, and bake
for 25 minutes. Uncover and sprinkle with remaining
cheddar cheese. Return to oven and bake 5 minutes more.
a Florentine version, substitute 1 package cooked frozen
chopped spinach in place of crabmeat.