Three Cheese Manicotti

Prep Time: 30 min
Start to Finish: 1 hr 10 min
Makes: 4 servings
360 calories per serving
52% less fat~59% less sodium


8 dried manicotti shells
nonstick cooking spray
6 ounces fresh spinach
3 or 4 minced garlic cloves
1 cup light ricotta cheese or low-fat cream style cottage cheese
3/4 cup shredded reduced fat mozzarella cheese (3 ounce)
2 eggs, lightly beaten
1/4 cup Parmesan cheese
2 teaspoons dried Italian seasoning mix
1 can (14.5 ounce) no-salt-diced tomatoes, undrained

1. Preheat oven to 350F. 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 cooking spray. Preheat over medium heat. Add garlic and spinach to the hot skillet. Cook for 3 to 5 minutes or until the spinach is cooked, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, 1/2 cup of mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning. Spoon filling into the manicotti shells.

3. For sauce, place undrained tomatoes in blender. Cover and blend until smooth. Spread about 1/3 of the sauce into baking dish. Arrange stuffed manicotti shells in dish. Pour remaining sauce over the manicotti.

4. Bake, covered, for 35 to 40 minutes or until heated through. Uncover and sprinkle remaining 1/4 cup of mozzarella cheese over the top. Bake for 5 minutes more. Let stand 10 minutes before serving.

This would also be good with mushrooms in it (however I hate mushrooms, so I don't use them). My husband gives this one an 8 because it has no meat in it. I think it is really good, and don't judge it just because it has no meat, so I give it a 9. It is becoming one of my favorite new dishes, and has been on my monthly menu the past few months. Anyway, hope you enjoy!