Marvelous Manicotti

This is a lightened-up take on classic stuffed manicotti. Fat-free cottage cheese stands in for the usual ricotta, and a savory mix of two mushrooms (earthy shiitake and mild white button) plus red wine-sauteed sweet peppers carries the umami weight that a meat filling would usually provide.

Sauteeing the peppers in red wine is worth the extra step. The wine evaporates but leaves behind a deeper, slightly fermented note that makes the filling taste hours-of-simmering complex in just a few minutes.

Frozen spinach works perfectly here as long as you squeeze out every drop of water. Wet spinach will make the cottage cheese filling loose and the manicotti shells soggy by the end of the bake.

The four cloves of garlic read aggressive on paper, but long baking time tames them into mellow sweetness. Don’t cut back; they’re the backbone of the dish.

Spoon the jar sauce over the top, not under, and don’t cover with foil during baking. The exposed tops brown slightly while the sauce bubbles up and coats.

Chef Tips

• Rinse cooked manicotti shells under cold water so they stop sticking and are easier to stuff.
• Use a piping bag or ziploc with the corner snipped off to fill shells cleanly without breaking them.
• Drain cottage cheese in a fine sieve if it looks watery for a firmer filling.
• Top with a layer of shredded mozzarella in the last 10 minutes for a gooey finish.

Variations

• Add a handful of chopped kale or chard with the spinach for extra greens.
• Stir in a half cup of ricotta for a richer, more traditional filling.
• Use marinara, arrabbiata, or vodka sauce depending on your mood.