Crab stuffed manicotti - butter busters^
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pk (8oz) imitation king crabmeat |
| 18 | eaches | Manicotti shells, cooked |
| 1½ | cup | Nonfat ricotta cheese |
| 1 | can | (8oz) mushroom pieces, rinsed and drained |
| ¼ | cup | Chopped green onions |
| ¼ | cup | Dry white wine or cooking wine |
| 1 | each | Tb lemon juice |
| Nonfat cooking spray | ||
| 1 | can | (15oz) tomato sauce |
| 1 | can | (6oz) tomato paste |
| ½ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Whole dried thyme |
| ½ | teaspoon | Dried whole basil |
| ½ | teaspoon | Garlic powder |
| 1 | teaspoon | Low sodium Worcestershire |
| 8 | ounces | Nonfat mozzarella cheese, grated |
Directions
Combine crabmeat, ricotta, mushrooms, onions, wine and lemon juice until blended. Stuff shells. Place in a 13 x 9 x 2" casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, tomato paste, spices and Worcestershire sauce. Bring to a boil; reduce heat and simmer about 5 minutes. Spoon tomato sauce mixture over the shells. Sprinkle with mozzarella. Cover and bake at 350F.
35-40 minutes. Per serving: 242 cal., 1.2g fat (4%), 8mg chol., 3g fiber, 17g pro., 41g carb., 821mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95