Rating: 4.5 stars
32 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 8
  • 5 star values: 19

Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.

Catherine Salzman
Recipe by Cooking Light May 2005

Gallery

Randy Mayor

Recipe Summary

Yield:
7 servings (serving size: 2 manicotti)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

Nutrition Facts

328 calories; calories from fat 25%; fat 9g; saturated fat 4.8g; mono fat 2.2g; poly fat 0.5g; protein 23.8g; carbohydrates 38.3g; fiber 3.9g; cholesterol 23mg; iron 3mg; sodium 891mg; calcium 451mg.
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