Three-Cheese Manicotti

It’s pasta night and everyone gets an individual dish of stuffed manicotti. Serve a side salad of mixed greens, sliced oranges, radishes and bottled low-fat vinaigrette.

Here's the skinny:

2 tablespoons butter > Nonstick cooking spray
1 cup ricotta cheese > 1 cup light ricotta cheese or low-fat cream-style cottage cheese
1 cup shredded mozzarella cheese (4 ounces) > 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
4 egg yolks, lightly beaten > 2 eggs, lightly beaten
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained > 1 14 1/2 ounce can Muir Glen® no-salt-added diced tomatoes, undrained

Nutritional Highlights

Calories

510 (before)

360 (after)

Total Fat

27 g (before)

13 g (after)

Saturated Fat

15 g (before)

7 g (after)

Sodium

900 mg (before)

370 mg (after)

Prep Time:30 min

Start to Finish:1 hr 10 min

makes:4 Servings

8 dried manicotti shells
Nonstick cooking spray
1 cup chopped fresh mushrooms
3/4 cup purchased shredded carrots
3 or 4 cloves garlic, minced
1 cup light ricotta cheese or low-fat cream-style cottage cheese
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
2 eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 teaspoons dried Italian seasoning, crushed
1 14 1/2 ounce can Muir Glen® no-salt-added diced tomatoes, undrained
1 cup bottled roasted red sweet peppers, drained and chopped

1 Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.
2 Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.
3 For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.
4 Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining ¼ cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

1 Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2 Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.

3 For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.

4 Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining ¼ cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Nutritional Information

1 1/3 cups: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 140mg; Sodium 370mg; Total Carbohydrate 39g; Protein 22g % Daily Value Vitamin A 90%; Vitamin C 190%; Calcium 40%; Iron 15% Exchanges 2 Starch, 1 1/2 Medium-Fat Meat, 0 High-Fat Meat, 1 Fat Carbohydrate Choices 2 1/2