Ingredients
1 package (8 ounces) manicotti shells2 cups 4% cottage cheese3 cups frozen chopped broccoli, thawed and well drained1-1/2 cups shredded part-skim mozzarella cheese, divided3/4 cup shredded Parmesan cheese, divided1 large egg2 teaspoons minced fresh parsley1/2 teaspoon onion powder1/2 teaspoon pepper1/8 teaspoon garlic powder1 pound bulk Italian sausage4 cups meatless spaghetti sauce2 garlic cloves, minced
Preparation
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside.
In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13x9-in. baking dish.
Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-50 minutes or until heated through.
