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Manicotti with Tomato Sauce




Source of Recipe


Martha's Kitchen Quick Recipes


List of Ingredients




Manicotti with Tomato Sauce

Serves 8 to 10
After soaking the manicotti, gently pat it dry; this will help the sauce adhere to the pasta.


1 1/2 ounces sun-dried tomatoes(about 15 halves)

6 sheets no-boil manicotti

1 sixteen-ounce container nonfat ricotta cheese

2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley

1/4 cup roughly chopped fresh basil leaves

1 large egg yolk

1/8 teaspoon freshly ground nutmeg

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups Tomato Sauce

3 tablespoons (1/2 ounce) freshly grated Parmesan cheese

Olive-oil cooking spray

1. Preheat oven to 450°. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.

2. Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.

3. To tomatoes, add ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.

4. Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

Per serving: 240 calories, 3 g fat, 65 mg cholesterol, 38 g carbohydrate, 840 mg sodium, 20 g protein, 4 g dietary fiber.

Recipe



Tomato Sauce

Makes 3 1/4 cups


1/2 small onion, minced

1 1/2 teaspoons minced garlic(1 large clove)

1 35 1/2-ounce can imported whole Italian tomatoes, roughly chopped

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Olive oilcooking spray

1. Spray a nonstick skillet with olive-oil spray, and place over low heat. Add onion and garlic; cover, and cook until translucent, about 7 minutes. Add tomatoes, salt, and pepper; bring to a boil. Lower heat to medium low; simmer 25 to 30 minutes. Pass sauce through the largest holes of a food mill, and set aside.

Per serving: 30 calories, 0 g fat, 0 mg cholesterol, 6 g carbohydrate, 201 mg sodium, 1 g protein, 2 g dietary fiber.