Four-Cheese Manicotti

recipe
If you don't have individual casserole dishes, use a 13 x 9-inch baking dish to prepare this entrée.

Yield:

6 servings (serving size: 2 manicotti)

Recipe from

Cooking Light

Nutritional Information

Calories 386
Caloriesfromfat 27 %
Fat 11.7 g
Satfat 6.9 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 30 g
Carbohydrate 41.5 g
Fiber 4.3 g
Cholesterol 49 mg
Iron 0.9 mg
Sodium 1012 mg
Calcium 495 mg

Ingredients

12 uncooked manicotti
Vegetable cooking spray
1/2 cup finely chopped onion
3 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1 (15-ounce) carton nonfat ricotta cheese
1 (6-ounce) package garden vegetable-flavored light cream cheese, softened
4 ounces block nonfat cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (27.5-ounce) jar reduced-fat, reduced-sodium tomato-and-herb pasta sauce
Oregano sprigs (optional)

Preparation

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; sauté 3 minutes. Remove from heat; set aside.

Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer 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 6 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° for 25 minutes. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes. Garnish with oregano, if desired.

January 1996
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