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Manicotti Florentine

Manicotti Florentine

Prep: 38 minutes; Cook: 1 hour and 15 minutes

Freeze leftovers in individual portions so each serving can be quickly reheated in the microwave. Microwave frozen manicotti, uncovered, at HIGH 4 to 5 minutes or until hot, rotating every minute.

Oxmoor House JUNE 2006

  • Yield: 7 servings (serving size: 2 stuffed pasta shells and about 1/3 cup pasta sauce)

Ingredients

  • 1 (8-ounce) package uncooked manicotti shells
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated fresh Parmesan cheese, divided
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 1/2 cups 2% low-fat cottage cheese
  • 3/4 cup chopped green onions (about 6 onions)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1 (15-ounce) container part-skim ricotta cheese
  • 3 large egg whites
  • 1 (26-ounce) jar garlic-and-herb pasta sauce (such as Healthy Choice)
  • Cooking spray
  • 2 tablespoons chopped fresh parsley

Preparation

1. Preheat over to 350°.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, combine 1/2 cup mozzarella, 1/4 cup Parmesan, spinach, and next 7 ingredients in a large bowl; stir well. Drain pasta, and rinse with cold water to prevent sticking; drain. Spoon spinach mixture evenly into pasta shells (about 1/3 cup filling in each).

4. Spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed pasta shells over sauce in dish; top with remaining sauce. Sprinkle evenly with remaining 1/2 cup mozzarella, remaining 1/4 cup Parmesan, and parsley. Cover and bake at 350° for 45 minutes or until thoroughly heated. Uncover and bake an additional 5 minutes.

Nutritional Information

Amount per serving
  • Calories: 367
  • Fat: 10.3g
  • Saturated fat: 6.3g
  • Protein: 28.5g
  • Carbohydrate: 41.8g
  • Fiber: 5.2g
  • Cholesterol: 43mg
  • Iron: 3.3mg
  • Sodium: 868mg
  • Calcium: 433mg
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