{ Tomato and Goat Cheese Manicotti }

8 oz lasagna noodles (8 noodles)
2 c 1% cottage cheese
2 cloves garlic, minced
1/4 c julienned basil leaves
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 c Slow-Roasted Tomatoes, chopped
2/3 c low-sodium chicken broth
2 oz soft goat cheese, divided

1. Preheat oven to 375°F. Bring large pot of salted water to a boil. Add noodles and cook, stirring, 6 minutes. Drain in single layer on towel.

2. Whisk together cottage cheese, garlic, basil, salt, and pepper in small bowl.

3. Combine tomatoes, broth, and half of the goat cheese in medium saucepan. Bring to a boil over medium heat.

4. Coat small baking dish with cooking spray. Spread 1 4 cup of the tomato sauce on bottom. Spread 1/4 cup of the cottage cheese mixture onto one noodle, leaving 1" margin on one end. Roll up pasta from other end. Place seam-side down in dish. Repeat with remaining noodles.

5. Pour remaining sauce over top (cover all surfaces), and dot with remaining 1 ounce goat cheese. Cover with foil and bake 20 minutes.

Serves 8

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