angie's traditional manicotti
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 497.3
- Total Fat: 20.1 g
- Cholesterol: 142.5 mg
- Sodium: 952.3 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 3.8 g
- Protein: 29.0 g
View full nutritional breakdown of angie's traditional manicotti calories by ingredient
Introduction
easy italian meal, full of protein, kids love it easy italian meal, full of protein, kids love itNumber of Servings: 6
Ingredients
-
Egg, fresh, 2 large
digiorno shredded parmesan cheese, 1 cup
southern home ricotta cheese, 2 cup
southern home tomato sauce, 2 cup
Thyme, ground, .5 tbsp
Parsley, dried, .5 tbsp
Garlic powder, .5 tbsp
Pepper, black, 1 tsp
Oregano, ground, .5 tbsp
barilla manicotti noodles, enough or 6 servings
laura lynn shredded mozarella cheese part skim, 1.5 cup
Directions
* bring large pot of water to boil
* wisk eggs and set aside
* add manicotti to water, it is better to stop them before fully cooked about 6-7 minutes.
* while pasta is cooking mix together ricotta, parmesan, 1 cup of the mozarella, pepper, oregano, thyme, garlic and parsley in a bowl, add eggs, set aside.
*drain pasta carefully and cool with cold water, set aside.
if you have a piping bag this next step will take half the time, otherwise...
* fill each noodle carefully with mixture using spoon, they will split if you over fill.
* spray bottom of casserole dish generously with pam
* add .25 cup of tomato sauce to bottom of casserole dish and start lining up manicotti, continue until you have 18 noodles filled ( 3 per serving total of 6 servings) if you are going to make more and freeze do not add tomato sauce and freeze them in ziploc bags.
* cover noodles with remaining tomato sauce cover with foil and bake at 350 for 20 minutes
* remove from oven top with remaining half cup of cheese and return to oven uncovered until cheese melts
* i usually serve with a leafy green salad and oil and vineguar dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user BRAND.NEW.ME.
* wisk eggs and set aside
* add manicotti to water, it is better to stop them before fully cooked about 6-7 minutes.
* while pasta is cooking mix together ricotta, parmesan, 1 cup of the mozarella, pepper, oregano, thyme, garlic and parsley in a bowl, add eggs, set aside.
*drain pasta carefully and cool with cold water, set aside.
if you have a piping bag this next step will take half the time, otherwise...
* fill each noodle carefully with mixture using spoon, they will split if you over fill.
* spray bottom of casserole dish generously with pam
* add .25 cup of tomato sauce to bottom of casserole dish and start lining up manicotti, continue until you have 18 noodles filled ( 3 per serving total of 6 servings) if you are going to make more and freeze do not add tomato sauce and freeze them in ziploc bags.
* cover noodles with remaining tomato sauce cover with foil and bake at 350 for 20 minutes
* remove from oven top with remaining half cup of cheese and return to oven uncovered until cheese melts
* i usually serve with a leafy green salad and oil and vineguar dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user BRAND.NEW.ME.
Member Ratings For This Recipe
-
MERCYANDI
-
27SANDRA