- 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)
- 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
How to Make It
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.