Easy Meatless Manicotti
Randy Mayor
Ingredients
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1 (16-ounce) carton fat-free cottage cheese
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8-ounce) package manicotti (14 shells)
- 1 (26-ounce) jar fat-free tomato-basil pasta sauce
- Cooking spray
- 1 cup water
Preparation
Preheat oven to 375°.
Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
- Yield: 7 servings (serving size: 2 manicotti)
Whip up this meatless manicotti for a vegetarian version of a favorite Italian pasta dish.
Nutritional Information
| Calories per serving: | 328 |
|---|---|
| Calories per serving: | 25% |
| Fat per serving: | 9g |
| Saturated fat per serving: | 4.8g |
| Monounsaturated fat per serving: | 2.2g |
| Polyunsaturated fat per serving: | 0.5g |
| Protein per serving: | 23.8g |
| Carbohydrates per serving: | 38.3g |
| Fiber per serving: | 3.9g |
| Cholesterol per serving: | 23mg |
| Iron per serving: | 3mg |
| Sodium per serving: | 891mg |
| Calcium per serving: | 451mg |
Good to Know
Cheese pasta dishes don't always have to be extremely high in fat. This recipe calls for fat-free cheese, so you get the flavor, the calcium but not all the saturated fat.
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