Three Cheese Manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 dry manicotti shells2 cups or 15 oz fat free ricotta cheese1 1/4 c. or 4 oz. low fat mozzerella cheese1/2 cup grated reduced fat parmesean cheese2 egg whites1 tablespoon finely chopped parsley1 1/2 teaspoon garlic powdersalt and pepper to taste2 1/4 prepared marinara sauce (Bertolli's best)
Cook pasta according to package directions. Preheat the oven to 350 degrees. Place a sheet of waxed paper large enough to hold 8 filled manicotti shells on a flat work surface.
In a medium bowl, mix the ricotta, mozzerella, 1/4 of the parm, egg whites, parsley and garlic. Season the mixture with salt and pepper. Transfer the mixture into a piping bag or into a large Ziploc bag and snip of a small corner. Fill each tube about 3/4 of the way full, then flip the opening and continue to filll from the opposite side. Continue with all shells and if any excess mixture remains, spread it evenly out between all tubes.
Spoon about 1/2 cup of the sauce into a 11X7 glass baking dish or casserole dish large enough to hold the stuffed tubes in a single layer. Spread the sauce evenly to cover the bottom and lay the stuffed tubes side by side in the dish. Spoon remaining sauce on top, then sprinkle remaining Parmesan evenly over the top of that. Cover with foil and bake the manicotti for 20 minutes. Remove the foil and cook for an additional 10 minutes or until heated through. Let stand 5 minutes before serving. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIMFREE.
In a medium bowl, mix the ricotta, mozzerella, 1/4 of the parm, egg whites, parsley and garlic. Season the mixture with salt and pepper. Transfer the mixture into a piping bag or into a large Ziploc bag and snip of a small corner. Fill each tube about 3/4 of the way full, then flip the opening and continue to filll from the opposite side. Continue with all shells and if any excess mixture remains, spread it evenly out between all tubes.
Spoon about 1/2 cup of the sauce into a 11X7 glass baking dish or casserole dish large enough to hold the stuffed tubes in a single layer. Spread the sauce evenly to cover the bottom and lay the stuffed tubes side by side in the dish. Spoon remaining sauce on top, then sprinkle remaining Parmesan evenly over the top of that. Cover with foil and bake the manicotti for 20 minutes. Remove the foil and cook for an additional 10 minutes or until heated through. Let stand 5 minutes before serving. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KIMFREE.
Nutritional Info Amount Per Serving
- Calories: 748.9
- Total Fat: 27.1 g
- Cholesterol: 127.5 mg
- Sodium: 2,401.4 mg
- Total Carbs: 64.7 g
- Dietary Fiber: 4.7 g
- Protein: 64.8 g
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