Baked Manicotti Bundles (Clean Eating)
- Number of Servings: 4
Ingredients
Olive oil cooking spray3 to 4 green onions (enough to yield 10 layers)10 Whole wheat lasagna noodles1 carrot, Peeled1 tsp extra virgin olive oil12 oz fresh tilapia fillets4 oz light cream cheese1/2 cup skim milk1/2 tsp dried dill1/2 tsp sea salt2 oz reduced fat mozzarella cheese, grated, divided
1) Preheat oven to 350 degrees. Light mist and 8x8 inch glass pan with cooking spray; set aside.
2) Rinse onions well, trim off white tops and discard, With the tip of a paring knife, score the upper end of the connected layers one by one so that each can be carefully removed and set aside.
3) Prepare lasagna noodles according to package directions. During the final 90 seconds of cooking, add reserved onion layers. Then lift out layers with heat proof tongs and set aside before draining pasta. Rinse pasta well and set aside.
4) Grate carrot into a small bowl. Set aside.
5) Place a large nonstick pan on medium heat and add oil. Heat for 1 minute, then add tilapia, briefly shaking pan to prevent fish from sticking. Cover and cook for 3 minutes. Carefully flip fillets over and cook for 1 minute. Break fillets up with a heat proof spatula. If pieces are not cooked through and opaque, cook for 1 more minute. Remove from heat and set aside.
6) Add cream cheese, milk, dried dill and salt to a medium saucepan. Use a knife or spatula to break cream cheese up into smaller pieces. Place pan on low heat and cook, whisking constantly, for about 1 minute or until cream cheese has melted. Add half of mozzarella and continue heading and whisking for 30 seconds or until mixture is smooth. Remove from heat and scoop out 1/2 cup cheese mixture, set aside and reserve.
7) Stir carrots and tilapia into pan with cheese mixture. Lay lasagna noodles out on a large cutting board. Place 2 tbsp tilapia cheese mixture on bottom edge of each noodle. Gently roll each noodle from the bottom edge to the top, pressing lightly and making a bundle that stays together without squeezing the filling out. Tie each bundle with an onion layer and place in prepared glass pan.
8) Spoon reserved 1/2 cup cheese mixture over bundled manicotti and top with remaining mozzarella. Bake for 25 minutes or until mozzarella is melted and beginning to turn golden brown. Garnish with fresh dill if desired and serve.
Serving Size: 2 1/2 bundles
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
2) Rinse onions well, trim off white tops and discard, With the tip of a paring knife, score the upper end of the connected layers one by one so that each can be carefully removed and set aside.
3) Prepare lasagna noodles according to package directions. During the final 90 seconds of cooking, add reserved onion layers. Then lift out layers with heat proof tongs and set aside before draining pasta. Rinse pasta well and set aside.
4) Grate carrot into a small bowl. Set aside.
5) Place a large nonstick pan on medium heat and add oil. Heat for 1 minute, then add tilapia, briefly shaking pan to prevent fish from sticking. Cover and cook for 3 minutes. Carefully flip fillets over and cook for 1 minute. Break fillets up with a heat proof spatula. If pieces are not cooked through and opaque, cook for 1 more minute. Remove from heat and set aside.
6) Add cream cheese, milk, dried dill and salt to a medium saucepan. Use a knife or spatula to break cream cheese up into smaller pieces. Place pan on low heat and cook, whisking constantly, for about 1 minute or until cream cheese has melted. Add half of mozzarella and continue heading and whisking for 30 seconds or until mixture is smooth. Remove from heat and scoop out 1/2 cup cheese mixture, set aside and reserve.
7) Stir carrots and tilapia into pan with cheese mixture. Lay lasagna noodles out on a large cutting board. Place 2 tbsp tilapia cheese mixture on bottom edge of each noodle. Gently roll each noodle from the bottom edge to the top, pressing lightly and making a bundle that stays together without squeezing the filling out. Tie each bundle with an onion layer and place in prepared glass pan.
8) Spoon reserved 1/2 cup cheese mixture over bundled manicotti and top with remaining mozzarella. Bake for 25 minutes or until mozzarella is melted and beginning to turn golden brown. Garnish with fresh dill if desired and serve.
Serving Size: 2 1/2 bundles
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.
Nutritional Info Amount Per Serving
- Calories: 412.1
- Total Fat: 7.4 g
- Cholesterol: 44.2 mg
- Sodium: 626.6 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 8.7 g
- Protein: 34.2 g
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