Manicotti: Four-Cheese Manicotti
Source of Recipe
Cooking Light
List of Ingredients
12 manicotti -- uncooked
1/2 cup finely chopped onion
3 garlic cloves -- minced
1 cup mozzarella cheese, part skim milk -- shredded and divided
1/2 cup grated fresh Parmesan cheese -- divided
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
15 ounces nonfat ricotta cheese
6 ounces light cream cheese -- softened
garden vegetable-flavored
4 ounces nonfat cream cheese -- softened
1/2 package frozen chopped spinach -- 10-ounce
thawed, drained, and squeezed dry
27 1/2 ounces tomato-and-herb pasta sauce
reduced fat and reduced sodium
Oregano sprigs -- optionalRecipe
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; set aside. Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer 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 6 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 350ºF for 25 minutes. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.
NOTES : If you don't have individual casserole dishes, use a 13 x 9-inch baking dish to prepare this entree. Yield: 6 servings (serving size: 2 manicotti).
|
Â
Â
Â
|
member logon
