Stuffed Manicotti

1  (16-ounce) carton fat-free cottage cheese 

1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1/4  cup  (1 ounce) grated fresh Parmesan cheese

1 1/2  teaspoons  dried oregano

1/4  teaspoon sea  salt

1/4  teaspoon  black pepper

1  (8-ounce) package manicotti (14 shells)

2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided

Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce(see above) into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.