Three Cheese Manicotti

(Courtesy of Diabetic Living)

Ingredients:
20 dried manicotti shells
2 1/2 c. (24 oz.) low-fat ricotta cheese 
2 c. (4 oz.) shredded part-skim mozzarella cheese
1/2 c. refrigerated or frozen egg product, thawed (or 2 eggs)
1/3 c. grated Romano or Asiago cheese
1/4 c. snipped fresh parsley
1/4 tsp. salt
1/4 tsp. ground black pepper
4 cans (8 oz. each) no-salt added tomato sauce plus 2 tsp. dried Italian seasoning, crushed
Snipped fresh parsley, optional

Directions;
Cook manicotti shells according to package directions.  Set aside.  For filling: in a large bowl combine ricotta cheese, 1 c. mozzarella cheese, the eggs, Romano cheese, 1/4 c. parsley, the salt and pepper.

Preheat oven to 350 degrees.  Mix together tomato sauce and Italian seasoning.  Spread 1 c. of the tomato sauce on the bottom of a 1 quart rectangular baking dish.  Spoon about 3 Tbsp. ricotta cheese filling into each cooked shell.  Arrange in prepared baking dish.  Spoon remaining tomato sauce evenly over shells in the baking dish.

Bake for 35-40 minutes or until heated through.  Sprinkle with remaining 1 c. mozzarella cheese.  Bake for 5 minutes more or until cheese is melted.  Let stand on a wire rack for 10 minutes before serving.  If desired, sprinkle with additional parsley.  

Pin It