SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.2
  • Total Fat: 8.0 g
  • Cholesterol: 33.8 mg
  • Sodium: 331.2 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.4 g
  • Protein: 9.6 g

View full nutritional breakdown of Simple Manicotti (12 servings) calories by ingredient
Report Inappropriate Recipe

Simple Manicotti (12 servings)

Submitted by: LILDREAMY

Introduction

This is only the recipe for the manicotti stuffed shells. You can use your own sauce or find one on the site or just use bottled spaghetti sauce but make sure to add the sauce calories to this. They are not included in the servings or calories.
I like to make this and freeze half for dinner another time. I also prefer fresh herbs but I've included dried in this recipe since that's what most will have. If you using fresh herbs just double the Tbsps.
This is only the recipe for the manicotti stuffed shells. You can use your own sauce or find one on the site or just use bottled spaghetti sauce but make sure to add the sauce calories to this. They are not included in the servings or calories.
I like to make this and freeze half for dinner another time. I also prefer fresh herbs but I've included dried in this recipe since that's what most will have. If you using fresh herbs just double the Tbsps.

Number of Servings: 12

Ingredients

    1 container manicotti shells (12)
    2 c. shredded mozzerella cheese (part skim)/divided
    1 15 oz. container Part Skim Ricotta Cheese
    1/4 c and 2 Tbsp grated light Parmasean cheese
    2 Tbsp dried basil
    3 Tbsp garlic powder
    1 Tbsp dried parsley
    1 tsp Lite Salt
    1 Tbsp cayenne pepper


Directions

1. Bring salted water to a boil, add manicotti and cook for 8 - 10 minutes until al dente; drain and cool on wax paper or aluminum foil to keep from sticking.
2. Pre-heat oven to 350 degrees F (175 C).
3. In a medium bowl, mix together ricotta cheese, 1 1/2 c mozzerella cheese, 2 Tbsp parm cheese, basil, garlic powder, parsley, salt and cayenne. Fill manicotti shells with mixture. I like to use a cake decorating kit but you can also use zip loc bag by filling it with the mixture and snipping a corner off and filling the shells. Be careful not to tear the shells. I prefer not to over cook them because they will continue to cook in the oven and it's easier to fill them when they are a little harder.
4. In a large baking dish ( I think they bake better in glass) add a think layer of your sauce to the bottom of the dish and arrange the manicotti touching each other in a single layer. Cover with remaining sauce. Cover with Aluminum foil and bake for 35 minutes. Remove Foil and add the remaining Parm and mozzerella cheeses. Bake for an additional 15 minutes.
You can also just bake half now and put the other half, without the added cheese on top, in freezer and bake later. If you do that, take frozen manicotti out of freezer and thaw in refrigerator over night or 12 hours. Bake for 45 minutes, top with cheeses and bake an additional 15 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user LILDREAMY.






Great Stories from around the Web


Rate This Recipe