| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Pasta, Seafood | 4 | Servings | |
INGREDIENTS
| 8 | Cooked manicotti shells | |
| 2 | cn | Water-packed tuna, drained (5 oz) |
| 1/2 | c | Non-fat cottage cheese |
| 1 | tb | Dried parsley |
| 1/4 | c | Diced onion |
| 1 | ts | Lemon juice |
| 1/4 | ts | Dill weed |
| 1/2 | c | Non-fat cottage cheese, blended smooth |
| 1/2 | c | Plain non-fat yogurt |
| 1/4 | ts | Dill weed |
| 1/8 | ts | Garlic powder |
| 2 | tb | Grated Parmesan cheese |
INSTRUCTIONS
SAUCE TOPPING Cook manicotti according to package directions. Drain and cool. Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a bowl. Stuff manicotti shells with tuna mixture and place seam side down in an 11x7" baking disk sprayed with non-stick cooking spray. Combine ingredients for sauce and spoon over manicotti. Sprinkle with Parmesan. Bake at 350'F. for 30 minutes. Serves 4, two shells each. Nutritional information: 285 calories, 3 grams fat, 246 milligrams calcium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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