Kale & Cottage Cheese Manicotti

Ingredients:

• 2 cups cooked kale

• 1 cup shredded mozzarella cheese

• 1 cup grated Parmesan cheese

• 1 container cottage cheese

• 2 eggs, lightly beaten

• 3 1/2 to 4 cups pasta sauce

• 1 pkg Manicotti pasta

• 1 sprig fresh thyme, finely chopped

• 1 sprig fresh oregano, finely chopped

• salt and pepper to taste

• 1/8 tsp pepper flakes, optional

• basil leaves for garnish, optional

1. Bring a large pot of water to boil on high and cook Manicotti according to package directions.

2. In a large bowl, add kale, mozzarella, 1/3 cup Parmesan cheese, cottage cheese, eggs, thyme, oregano and pepper flakes. Add salt and pepper to taste.

3. Spread 1 1/2 cups pasta sauce on the bottom of a 9 X 13 baking dish.

4. Fill Manicotti with kale and cheese mix and line them up in the baking dish.

5. Cover the Manicotti with the remaining sauce and scatter with the remaining Parmesan cheese.

6. Bake in a preheated 350°F oven for 30 to 35 minutes. Garnish with basil leaves, if using.

Serves: 6 to 7 (2 Stuffed Manicotti each)

Notes&Tips:

• I love stuffed pastas: Lasagna, Conchiglie, Ravioli, Tortellini, Manicotti... and I love leafy green vegetables. Usually my first choice of leafy vegetable for stuffing pasta is spinach. In this recipe, Kale & Cottage Cheese Manicotti, I have used kale. I have an abundance of this super food that has staying power in my garden. One cup of kale has nearly 3 grams of protein; 2.5 grams of fiber; Vitamins A, C, and K; folate; alpha-linolenic acid (an omega-3 fatty acid); lutein and zeaxanthin. It also includes minerals like phosphorus, potassium, calcium and zinc. The dark, leafy green has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.

• This Stuffed Manicotti was delicious with plenty of sauce. And since my family loves cheese and pasta this was a win all around.

• When filling the Manicotti, use a small spoon so an not to tear the pasta. Also filling half-way on one end and then filling from the other end makes it easier. Then you don't have to push the spoon too far into the pasta. An alternate way to fill the pasta is to use a piping bag but make sure the bag has a big enough hole; or use a Ziploc and cut a hole in one corner.

• For a side dish, you may want to try some steamed carrots, broccoli or cauliflower. And don't forget the Garlic Bread! Happy Cooking.