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    Four Cheese Manicotti


    Source of Recipe


    Internet

    List of Ingredients




    12 manicotti shells, uncooked
    vegetable cooking spray
    1/2 cup finely chopped onions
    3 garlic cloves, minced
    1 cup shredded part skim milk mozzarella cheese, divided use
    1/2 cup parmesan cheese, freshly grated, divided use
    1 tsp dried Italian seasoning
    1/2 tsp pepper
    1 (15 oz) container nonfat ricotta cheese
    6 oz lowfat vegetable flavored cream cheese
    4 oz light cream cheese
    5 oz frozen chopped spinach, thawed, drained and squeezed dry
    1 (27 1/2 oz) jar light spaghetti sauce

    Recipe



    Cook pasta according to package directions, omitting salt and fat; set aside.

    Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove from heat and set aside.

    Combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach.

    Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell.

    Divide 1 cup sauce evenly between individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish. Pour remaining sauce over each serving. Place dishes on a baking sheet.

    Cover each dish with foil, and bake at 350 degrees for 25 minutes.

    Sprinkle with remaining mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5 minutes.

    Servings: 6

 

 

 


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