HAZELNUT MANICOTTI

HAZELNUT MANICOTTI

1 8-ounce package manicotti
1 cup roasted and coarsely chopped Oregon hazelnuts
1 package frozen chopped spinach, thawed and drained well
1/2 cup cottage cheese
1/2 cup green onions, sliced
1 teaspoon garlic salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 eggs, slightly beaten
2 cups spaghetti sauce (2 to 3 cups)

Precook manicotti in boiling water until partially softened (about 5 minutes), drain. Mix hazelnuts, spinach, cottage cheese, onions, seasonings and eggs; fill manicotti. Cover bottom of a 2-quart baking dish with one cup spaghetti sauce. Arrange filled manicotti in a single layer in baking dish, allowing space between each for expansion during cooking. Cover with remaining sauce. Cover dish and bake at 375ºF for 40-45 minutes. Allow 1 or 2 per person.