Second version Manicotti complete

As you know I made some alterations, first of all before I forget, it came out great and I served it with a braided sweet challah bread and whole green beans with shaved almonds. Again, it was only my boyfriend and myself who sat down for this. He loves it because he gets to take the left overs to work for himself and his coworkers. Funny how you never hear any complaints from those guys. lol I actually get feedback like " when are you making that again?" I always make to much. I am used to cooking for a family and they are all grown and off doing their own thing in different states now. My ex-husband had an empty pit for a stomach, and believe me, I don't miss him or his stomach. lol  Now it is just me and I don't eat that much and I enjoy cooking, so this works out great!
Believe it or not, I have yet again some ideas on how I want to change the recipe for the next time. They always seem to come while eating said recipe and through conversation with someone who has a valid opinion with the same interest. Replacing the ricotta with the cottage cheese did the trick to lighten it up and it even tasted better, and adding the tomato paste in the sauce helped tremendously to tighten it up, because the first was to loose, I thought, and the wine of course, in the sauce, OMG! I heard that the guys at my boyfriends work were humming at lunchtime while they were eating it. lol to funny.

*indicates original part of recipe

This was my recipe:

• *12 manicotti shells cooked el dente
• *1 cup mozzarella;  this will come in later in the recipe
• *1/4 cup parmesan

For the filling:

• Replaced 1 lb. fresh spinach finely chopped, for the *10 oz. frozen,
• Replaced *ricotta with 2 16 oz. cottage cheeses
• *1/2 tsp salt
• *1/4 tsp fresh ground pepper
• added 1/4 tsp red crushed pepper
• *1 cup fresh graded parmesan cheese
• *2 eggs 
• omitted the *nutmeg
• omitted the *butter

Combine all ingredients until mixed well, cover and refrigerate until ready to fill pasta.

For the marinara sauce:

• *2 Tbsp extra virgin olive oil
• *1 medium onion chopped
• * 3 cloves of garlic chopped
• *1- 28oz. can whole peeled tomatoes in puree, roughly chopped
• Replaced fresh sprig of* thyme with 1 tsp of dried oregano
• Replaced fresh* basil with 1 tsp of dried basil
• added 1 small can tomato paste
• added 1/2 cup of merlot wine
• * 2 tsp salt
• * 1/2 tsp fresh ground pepper

Sauté the onion and garlic in the olive oil until onion is just transparent. add wine and herbs and simmer long enough to cook off alcohol ( 3 min. or so) add tomatoes and paste and bring to a boil, set to simmer low for 10 min. for flavors to marry. Keep in mind this sauce will thicken when baking, so if you feel it is to thick now add chicken stock or water to loosen a little.

*Set your oven to 350 degrees

In a 9x13 - inch baking dish
pour 2 cups of the marinara on the bottom and spread evenly throughout. Fill each of the manicotti shells with the cottage cheese mixture and place them uniformly, 6 on either side. pour the remaining marinara sauce over the manicottis and then sprinkle the mozzarella and maybe some more parm over the top. Spray or butter a piece of aluminum foil (this is to prevent the cheese from sticking to the top) and place it over the pan of manicotti poking a few holes in for breathing. Bake for 30 min. then take foil off and bake for 5 to 10 min more to brown cheese. let set after baking for a bit to cool then serve!