30 oz jar Spaghetti sauce 1 C water 15 oz part-skim ricotta cheese 8 oz shredded mozarella cheese 1/4 C parmesan cheese 2 Tbsp parsley 1/2 tsp salt 1/4 tsp pepper 14 pieces (8 oz) manicotti noodles, uncooked
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Heat oven to 400. In sacuepan, combine spaghetti sauce and water. Heat to boiling, stirring frequently. Reduce heat; keep warm. In a bowl, stir together cheeses, parsley, salt and pepper. Spoon into uncooked pasta tubes. Pour 1 cup sauce on bottom of 13x9 pan. Arrange filled pasta tubes in a single layer over the sauce. Pour remaining sauce over pasta, making sure all dry pieces have been coated with some sauce. Cover tightly with foil. Bake 40 minutes or until hot and bubbly. Remove foil; bake 10 minutes longer.
This is one of the best lowfat and calories Italian dishes out there. I have made it many times for family and company and everyone always raves. It is so good with a salad and Italian bread. Everyone should try it!