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Chef with red wine glass


6 servings

• 12 pasta manicotti tubes
• 2 cups grated Cabot 50% Reduced Fat Cheddar (about 8 ounces), divided
• 1 1/2 cups Cabot No Fat Cottage Cheese
• 6 ounces fresh crabmeat, flaked*
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced onion
• 1 teaspoon dried basil
• Salt and ground black pepper to taste
• 2 1/2 cups tomato sauce, divided

Preheat oven to 375ºF.

2. Cook manicotti tubes according to package directions; drain thoroughly.

3. In medium bowl, combine 1 cup of cheddar, cottage cheese, crabmeat, parsley, onion and basil. Season with salt and pepper. Fill manicotti tubes with mixture.

4. Pour 2 cups of tomato sauce over bottom of shallow baking dish. Arrange manicotti on top. Spoon remaining 1/2 cup sauce over manicotti. Cover dish tightly with foil.

5. Bake for 25 minutes. Uncover dish, sprinkle remaining 1 cup cheddar over top, and return to oven for 5 minutes to melt cheese.

*For Florentine version, substitute 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, for crabmeat.

Nutrition Analysis
Calories 397 , Total Fat 14g , Saturated Fat 4g , Sodium 1598mg , Carbohydrates 45g , Dietary Fiber 1g , Protein 26g , Calcium 330mg 

Recipe courtesy of Cabot Creamery Cooperative


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