Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 manicotti -- uncooked

  3. pam

  4. 1/2 cup onion -- finely chopped

  5. 3 clove garlic -- minced

  6. 1 cup mozzarella cheese -- shredded, *see note

  7. 1/2 cup parmesan cheese -- freshly grated

  8. 1 teaspoon italian seasoning

  9. 1/2 teaspoon pepper

  10. 1 part nonfat ricotta cheese -- (15 oz) *see note

  11. 1 package garden vegetable flavor light cream -- (6 oz)

  12. -- cheese

  13. 4 ounces light cream cheese -- *see note

  14. 1/2 package frozen chopped spinach -- (10 oz. ) thawed

  15. drained and squeezed dry

  16. 1 jar tomato and herb pasta sauce

Instructions Jump to Ingredients ↑

  1. - -Cook pasta according to package directions, omitting salt and fat: set aside.

  2. - -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.

  3. - -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.

  4. - -Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell.

  5. - -Spread 1 cup sauce in bottom of 9x13 inch pan. Arrange stuffed manicottis and then spread remaining sauce on top. Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 minutes. Remove foil and bake for an additional 10 minutes or until cheese has browned.

  6. *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe. In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat. Just goes to show you.

  7. (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce that I got from the HFS along with some homemade fatfree manicotti that I got from my local pasta market. It was fabulous, I think even better than the original)


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