3 Cheese Manicotti

Three Cheese Manicotti Recipe



Contains Dairy
Diabetes-Friendly


Nutritional Info (Per serving):
Calories: 236, Saturated Fat: 5g, Sodium: 819mg, Dietary Fiber: 2g, Total Fat: 8g, Carbs: 23g, Cholesterol: 37mg, Protein: 18g
Exchanges: Vegetable: 0.5, Starch: 1.5, Lean Meat: 2
Carb Choices: 1.5

Recipe Source:

More Diabetic RecipesPrep Time: 10 mins
Cook Time: 55 mins
Rest Time: 10 mins
Total Time: 10 mins
Ingredients
20 pasta, manicotti, or recipe Homemade Manicotti Wraps
2 1/2 cup(s) cheese, ricotta, low-fat
2 cup(s) cheese, mozzarella, reduced-fat, shredded
2 egg(s), or 1/4 cup refrigerated or frozen egg product, thawed
1/3 cup(s) cheese, Romano, (or Asiago) grated
1/4 cup(s) parsley, fresh, snipped
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
4 cup(s) tomato and basil sauce, or four 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed
Preparation
1. Prepare Homemade Manicotti Wraps or cook purchased manicotti shells according to package directions. Set aside.

2. For filling, in a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley, the salt, and pepper. Set aside.



Homemade Manicotti Wraps: In a medium bowl, stir together 11/4 cups all-purpose flour and 1/2 teaspoon salt. In another bowl, combine 3/4 cup cold water, 2/3 cup fat-free milk, and 1/4 cup refrigerated or thawed frozen egg product or 1 beaten egg. Add the water mixture to the flour mixture; whisk until the manicotti batter is smooth.

Lightly coat a 5- to 6-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Remove from heat; add about 11/2 tablespoons of the batter to the hot skillet. Quickly tilt skillet to make an even layer of batter on the bottom. Return to heat. Cook about 1 minute or just until the top looks dry. Quickly invert the wrap onto a paper towel, using a small spatula to help release the edge from the skillet if necessary. Set wrap aside; top with waxed paper. Repeat with the remaining batter to make about 20 wraps, stacking the wraps between sheets of waxed paper while making the remaining wraps.

Make-Ahead Directions: Prepare Homemade Manicotti Wraps; layer between sheets of waxed paper in an airtight container; cover and refrigerate for up to 24 hours. Prepare manicotti as directed through Step 4. Cover and chill for up to 24 hours. Preheat oven to 350°F. Uncover baking dish; bake manicotti for 40 to 45 minutes or until heated through. Top with remaining 1 cup mozzarella cheese; bake about 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley.

3. Preheat oven to 350°F. Spread 1 cup of the tomato sauce in the bottom of a 3-quart rectangular baking dish. If using Homemade Manicotti Wraps, spoon about 3 tablespoons of the filling down the center of each wrap. Wrap sides around filling. (If using manicotti shells, spoon about 3 ta4. In prepared baking dish, arrange wraps, seam sides down, or shells, stacking as needed to fit. Top with remaining sauce.

5. Bake for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1 cup mozzarella cheese. Bake for 5 minutes more or until cheese is melted.

6. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley. Makes 10 (2-manicotti) servings.
blespoons of the filling into each cooked shell.)


Number of Servings: 8

Recipe submitted by SparkPeople user KAT7457.