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Ingredientes
- 12 x manicotti uncooked vegetable cooking spray
- 1/2 c. onions finely minced
- 3 x garlic cloves chopped
- 1 c. mozzarella cheese, part skim lowfat milk shredded
- 1/2 c. parmesan cheese freshly grated
- 1 tsp dry Italian seasoning
- 1/2 tsp pepper
- 15 ounce nonfat ricotta cheese
- 1 pkt lowfat vegetable flavored cream cheese (6 ounce.)
- 4 ounce light cream cheese
- 5 ounce frzn minced spinach thawed, liquid removed and thawed liquid removed and squeezed dry
- 27 1/2 ounce light spaghetti sauce
Direcciones
- Cook pasta according to package directions, omitting salt and fat: set aside.
- Coat a small nonstick skillet with cooking spray, and place over medium-high heat till warm. Add in onion and garlic; saute/fry 3 min. Remove from heat and set aside.
- combine 1/2 c. mozzarella cheese, 1/4 c. parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed till smooth. Stir in onion mix and spinach.
- Spoon mozzarella cheese mix into cooked manicotti about 1/3 c. per shell.
- Divide 1 c. sauce proportionately between 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 degrees for 25 min. Sprinkle with remaining mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5 min. Serving size 2 manicotti.
- NOTES : These two are extremely easy, can be made ahead and are always a hit.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 371 | |
| Calories from Fat 184 | 50% |
| Total Fat 20.5g | 26% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 949mg | 40% |
| Potassium 693mg | 20% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 13.67g | 9% |
| Protein 20.89g | 33% |
