Cabot Crabmeat Manicotti
Our thanks to Cabot Creamery of Cabot, Vermont
for this creative recipe.

• 1/2 cups Cabot No Fat Cottage Cheese
• 2 cups Cabot 50% Light Cheddar Shredded Cheese
• 6 oz. fresh crabmeat - flaked
• 2 Tbs. fresh parsley - minced
• 1 Tbs. onion - minced
• 1 tsp. dried basil
• 2 1/2 cups tomato sauce
• 12 manicotti shells - cooked until almost tender (aldente)
• salt & pepper

In large bowl, combine cottage cheese, 1 cup shredded cheddar cheese, crabmeat, parsley, onion, and basil.  Season with salt and pepper to taste. 

Pour 2 cups tomato sauce into shallow baking dish.  Stuff shells with equal amounts of cheese mixture and place on top of sauce.  Spoon remaining sauce over shells, cover with foil, and bake for 25 minutes.  Uncover and sprinkle with remaining cheddar cheese.  Return to oven and bake 5 minutes more. 

Variation:  For a Florentine version, substitute 1 package cooked frozen chopped spinach in place of crabmeat.