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Meatless Manicotti


  • 10-12 manicotti shells
  • 1 med. size zucchini, diced (about 2-3 cups)
  • 2 Tbsp. butter or margarine
  • 1 1/2 cup cottage cheese
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  • 1 1/2 cup shredded cheddar cheese
  • 1 env. sloppy joe seasoning mix
  • 1 can tomato paste (6oz.)
  • 1 1/4 cup boiling water


Cook manicotti shells in 4 qts. salted boiling water about 10 minutes, until almost tender; drain and rinse in cold water.

Cook zucchini in butter in large skillet about 10 minutes, stirring occasionally. Add cottage cheese and 1 cup of cheddar cheese. Stuff manicotti shells with cheese mixture; arrange in single layer in a hallow 2 qt. baking dish.

Stir together seasoning mix, tomato paste, and water; spoon over maniccotti. Cover with foil and bake at 375 degrees F for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheddar cheese and bake 10-15 minutes longer until hot and bubbly. 4-6 servings.

By Robin from Washington, IA


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