This dish is easy and makes much less of a mess than stuffing narrow manicotti tubes. And then there’s the spinach and, best of all (in my opinion), sun-dried tomatoes. Despite the generous number of servings, Senior and Junior Too (and little old me with my token serving) left only a single manicotti behind. Yum!

1-1/2 cups low-fat cottage cheese

6 oz reduced-fat cream cheese, softened (microwave 1 minute)

1/3 cup reduced-fat sour cream

1/4 tsp sea salt

1/8 tsp ground black pepper

1-1/2 cups cooked and chopped chicken breast

2 cups chopped fresh spinach (I used baby spinach)

1/4 cup finely chopped sun-dried tomatoes

8 lasagna noodles, cooked al dente, drained, and cut in half horizontally (16 pieces total)

1-1/2 cups spaghetti sauce

3/4 cup Italian 6-blend cheese (or mozzarella)

chopped parsley (optional)

1) Preheat oven to 350 degrees; lightly oil large casserole dish (I used a 9×9)

2) To large bowl, add cottage cheese, cream cheese, sour cream, salt, and pepper; mix well; stir in chicken, spinach, and sun-dried tomatoes

3) Place about 2 tbsp cheese-chicken mixture in center of each half noodle, roll up, and place seam side down in casserole dish; cover dish with aluminum foil and bake 25 minutes

4) Remove foil, pour spaghetti sauce over faux manicotti, and sprinkle with 6-blend cheese; cook additional 7-8 minutes until sauce heats through and cheese melts; if you like parsley (my favorite last minute topping), sprinkle over manicotti; serve with a pretty green spinach salad

Servings: 4-5