Pasta: 10 pt. Four Cheese Manicotti
Source of Recipe
Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 86
List of Ingredients
12 manicotti -- uncooked
vegetable cooking spray
1/2 cup onion -- finely chopped
3 cloves garlic -- minced
1 cup nonfat mozzarella cheese -- shredded and divided
1/2 cup grated parmesan cheese -- fresh, divided
1 teaspoon dried italian seasoning
1/2 teaspoon pepper
15 ounces nonfat ricotta cheese
6 ounces light cream cheese -- softened
4 ounces nonfat cream cheese -- garden flavored, softened
5 ounces frozen spinach -- thawed, drained and squeezed dried
27 1/2 ounces spaghetti sauce -- reduced sodium and fat, tomato and herbed flavored
oregano -- 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; sautŽ 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 (about1/3 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 350¼ for 25 minutes. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.
Serves 6 at "10 Points Per Serving"
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Per serving: 472 Calories (kcal); 14g Total Fat; (26% calories from fat);
32g Protein; 55g Carbohydrate; 37mg Cholesterol; 1337mg Sodium
Food Exchanges: 1 1/2 Grain Starch); 3 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
2 Fat; 1/2 Other Carbohydrates
NOTES : If you don't have individual casserole dishes, use a 13 x 9-inch baking dish
to prepare this entree.
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