12 pasta manicotti tubes
8 ounces Cabot Lite50 Sharp Cheddar, grated & divided (about 2 cups)
1½ 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
2½ cups tomato sauce, divided
*For Florentine version, substitute 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, for crabmeat.
PREHEAT oven to 375°F.
COOK manicotti tubes according to package directions; drain thoroughly. 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.
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.
BAKE for 25 minutes. Uncover dish, sprinkle remaining 1 cup cheddar over top, and return to oven for 5 minutes to melt cheese.
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