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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From WW Easy Menus 8 pts for 2 manicotti Ingredients:
12 uncooked manicotti |
cooking spray |
1/2 cup finely chopped onion |
3 cloves garlic, minced |
1 cup shredded part-skim mozzarella cheese, divided (4 oz) |
1/2 cup grated fresh parmesan cheese, divided (2 oz) |
1 teaspoon dried italian seasoning |
1/2 teaspoon pepper |
1 (15 ounce) carton fat-free ricotta cheese |
1 (6 ounce) package garden vegetable-flavored light cream cheese, softened |
4 ounces block fat free cream cheese, softened (about 1/2 cup) |
5 ounces frozen chopped spinach, thawed,drained and ssqueezed dry |
1 (27 1/2 ounce) jar tomato-and herb reduced fat low-sodium pasta sauce |
oregano sprig (optional) |
Directions:
1. Preheat oven to 350.
2. Cook pasta according to package directions, omitting salt and fat; set aside.
3. Coat a small nonstick skillet with cooking spray and place over medium-high heat until hot.
4. Add onion and garlic: saute 3 minutes.
5. Remove from heat;set aside Combine 1/2 cup mozzarella cheese,1/4 cup Parmesan cheese, Italian seasoning, pepper, ricotta cheese,and softened cream cheeses in a bowl; beat at medium speed of a mixer until smooth.
6. Stir in onion mixture and spinach.
7. Spoon cheese mixture into cooked manicotti.
8. (about 1/3 cup per shell) Divide 1 cup pasta sauce evenly between 6 individual casserole dishes coated with cooking spray (if you don't have individual casserole dishes,use a 13 x 9 inch baking dish).
9. Arrange 2 stuffed manicotti in each dish.
10. Pour remaining sauce over each serving.
11. Place dishes on a baking sheet.
12. Cover each dish with foil and bake at 350 for 25 minutes.
13. Sprinkle with remaining mozzarella and Parmesan cheeses; bake uncovered an additional 5 minutes.
14. Garnish with oregano, if desired.
15. Yield 6 servings (serving size 2 manicotti for 8 pts).
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