European Mediterranean
Yield > 1
Ingredients :
12 x Manicotti uncooked
Pam
1/2 cup onion finely chopped
3 x garlic cloves minced
1 cup mozzarella cheese shredded,
*See note
1/2 cup parmesan cheese freshly
grated
1 tsp italian seasoning
1/2 tsp pepper
1 prt nonfat ricotta cheese (15 oz)
*See note
1 pkt garden vegetable flavor light
cream cheese (6 oz)
4 oz light cream cheese *See note
1/2 pkt frozen chopped spinach (10
oz. ) thawed
drained and squeezed dry
1 jar tomato and herb pasta sauce
Method :
• 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.
• Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange
stuffed manicottis and then spread remaining sauce on top.
Sprinkle remaining mozzarella cheese and parmesan cheese;
cover and bake for 40 minutes. Remove foil and bake for an
additional 10 minutes or until cheese has browned.
• Serving size 2 manicotti (6 servings)
• *Note: I used nonfat cheeses as much as possible and
had no ill affect on the recipe. In fact my SAD friends were
clamouring for the recipe and did not believe me when I said it
was lofat. Just goes to show you.
• (I just remade this recipe this evening for dinner and
used a fatfree spaghetti sauce that I got from the HFS along
with some homemade fatfree manicotti that I got from my
local pasta market. It was fabulous, I think even better than
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