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.