| 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 <levya@mindspring.com> on Dec
02, 1998, converted by MM_Buster v2.0l.
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