| Four Cheese Manicotti
Categories: Spinach, Manicotti, Vegetarian, Pasta
12 Manicotti; uncooked
Vegetable cooking spray
1/2 cup of onions, finely chopped
3 Garlic cloves, minced
1 cup of Mozzarella cheese; part skim, shredded
1/2 cup of Parmesan cheese, freshly grated
1 teaspoon of Dried Italian seasoning
1/2 teaspoon of pepper
15 ounces of Nonfat ricotta cheese
1 pk Low fat vegetable flavored cream cheese
4 ounces of Light cream cheese
5 ounces o frozen chopped spinach
27 1/2 ounces of Light spaghetti sauce |
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Instructions: 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 and set aside. ~combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed 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 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 350ºF. for 25 minutes. Sprinkle with remaining mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5 minutes. Serving size 2 manicotti. Recipe by: Cooking Light January/February 96 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Dec 02, 1998, converted by MM_Buster v2.0l. |
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