Sausage Broccoli Manicotti

1 package (8 ounces) manicotti shells
2 cups (16 ounces) 4% cottage cheese
3 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1 pound bulk Italian sausage
4 cups meatless spaghetti sauce
2 garlic cloves, minced

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the cottage cheese, broccoli, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder; set aside.

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add spaghetti sauce and garlic. Spread 1 cup meat sauce in a greased 13-in. x 9-in. baking dish.

Rinse and drain shells; stuff with broccoli mixture. Arrange over sauce. Top with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Makes 6-8 servings.