| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 12 | Manicotti; uncooked | |
| Vegetable cooking spray | ||
| 1/2 | c | Onions; finely chopped |
| 3 | Garlic cloves; minced | |
| 1 | c | Mozzarella cheese; part skim milk, shredded |
| 1/2 | c | Parmesan cheese; freshly grated |
| 1 | ts | Dried Italian seasoning |
| 1/2 | ts | Pepper |
| 15 | oz | Nonfat ricotta cheese |
| 1 | pk | Lowfat vegetable flavored cream cheese; (6 oz.) |
| 4 | oz | Light cream cheese |
| 5 | oz | Frozen chopped spinach; thawed, drained and thawed drained and squeezed dry |
| 27 1/2 | oz | Light spaghetti sauce |
INSTRUCTIONS
~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. Serving size 2 manicotti. Recipe by: Cooking Light January/February '96 Posted to EAT-LF Digest by Katherine Rodman <[email protected]> on Dec 02, 1998, converted by MM_Buster v2.0l.
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