Cheesy Canneloni

3/4 C Frozen chopped spinach (I used fresh and then made a salad from the leftover)
4 1/8 C Daisy Brand 4% cottage cheese
1 1/2 C Finely shredded parmesan cheese
1 T Minced Sauteed garlic
1/4 t Salt
1/8 t black pepper
1/2 t crushed red pepper flakes
14 Cannelloni shells (aka Manicotti)
3 C Tomato Sauce

Thaw spinach & squeeze to remove any excess water. Combine cottage cheese, parm, garlic, salt, pepper, red pepper flakes and spinach. Set aside.

Carefully boil cannelloni shells in 2 batches for 6-8 min, or until cooked but slightly firm. Don't overcook!

Fill a large zipper bag with filling, cut one end off and pipe the filling into the shells. Spread 1.3 of the sauce on the bottom of a 13x9" pan. Line cannelloni side by side and pour remaining sauce over the top evenly. Cover q aluminum foil and bake for 35 min at 350