| 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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