Owned by our farm families in New York & New England — Since 1919
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12 pasta manicotti tubes
8 ounces Cabot Sharp Light Cheddar, grated & divided (about 2 cups)
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
1. Preheat oven to 375°F.
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.