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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you don't have individual casserole dishes, use a 13 x 9-inch baking dish to prepare this entrée. Ingredients:
12 uncooked manicotti |
vegetable cooking spray |
1/2 cup finely chopped onion |
3 garlic cloves, minced |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1 teaspoon dried italian seasoning |
1/2 teaspoon pepper |
1 (15-ounce) carton nonfat ricotta cheese |
1 (6-ounce) package garden vegetable-flavored light cream cheese, softened |
4 ounces block nonfat cream cheese, softened |
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 (27.5-ounce) jar reduced-fat, reduced-sodium tomato-and-herb pasta sauce |
oregano sprigs (optional) |
Directions:
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; sauté 3 minutes. Remove from heat; set aside.
3. Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients (mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer until smooth. Stir in onion mixture and spinach.
4. Spoon mozzarella cheese mixture into cooked manicotti (about 1/3 cup per shell).
5. Divide 1 cup sauce evenly between 6 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° for 25 minutes. Sprinkle with remaining mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes. Garnish with oregano, if desired.
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