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Site Index | Home | Weekly Recipe | Online Cookbook | Cooking With Less Fat | Adapting Recipes |
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"Selected" Previous Weeks Recipes
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| Recipes | ||||
| Three Cheese Manicotti the lower fat way | ||||
| Ingredients: | ||||
| 6 Manicotti shells
2 cups Marinara Sauce, (Your own meatless spaghetti sauce) 1 cup Fat-Free or Lowfat Ricotta 2 cups part-skim shredded Mozzarella 3 Tbsp. Parmesan cheese 1 egg white 1 tsp. Parsley 1/4 tsp. black pepper Reserve approx. 1/2 cup of Mozzarella for the top of the Manicotti once noodles are stuffed, and 1 tbsp. of Parmesan. Dash salt (may omit) |
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Directions: Preheat oven to 350 degrees. Cook the manicotti shells according to package directions. Drain. Simmer marinara sauce over low heat to warm. Spray a 2 qt. 8x8x2 baking pan with non-fat cooking spray spread some of the sauce in the bottom of pan and spread. In medium size mixing bowl whisk egg white, combine salt and pepper. Combine Ricotta, 1-1/2 cups Mozzarella cheese, 2 tbsp. Parmesan, and Parsley. Mix well. Stuff the manicotti shells with the cheese mixture- place in baking dish. Pour heated sauce over the top of stuffed manicotti. Cover with aluminum foil, Bake for about 3o minutes. Uncover; top with remaining 1/2-cup mozzarella & 1 tbsp. Parmesan cheese. Bake an additional 5-10 minutes until cheese melts. Serve with a tossed salad, and Turkish meatballs -- Look for the Turkish meatball recipe in future postings of Lowfat Weekly! Spinach Manicotti: For Spinach Manicotti mix in 1 cup of cooked, well drained spinach to the cheese mixture to make a Spinach manicotti. Once stuffed-- pour your sauce over the top, bake and sprinkle the reserved mozzarella and Parmesan over the top of the sauce, and bake! Note: Add the Spinach at last minute to the cheese mixture before stuffing. Serves 6 Recipe contributor: Virginia Brown Wright, Senior Editor, Lowfat Weekly |
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| State: Maine | ||||
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