Four cheese manicotti

6 Servings

Ingredients

Quantity Ingredient
12 Manicotti; uncooked
Vegetable cooking spray
½ cup Onions; finely chopped
3 Garlic cloves; minced
1 cup Mozzarella cheese; part skim milk, shredded
½ cup Parmesan cheese; freshly grated
1 teaspoon Dried Italian seasoning
½ teaspoon Pepper
15 ounces Nonfat ricotta cheese
1 pack Lowfat vegetable flavored cream cheese; (6 oz.)
4 ounces Light cream cheese
5 ounces Frozen chopped spinach; thawed, drained and thawed drained and squeezed dry
27½ ounce Light spaghetti sauce

Directions

~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; saute 3 minutes. Remove from heat and set aside.

~combine ½ cup mozzarella cheese, ¼ 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 ⅓ 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 350 degrees 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@...> on Dec 02, 1998, converted by MM_Buster v2.0l.

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