4 Cheese Manicotti Recipe
- 12 x Manicotti uncooked
- Pam
- 1/2 c. onion finely minced
- 3 x garlic cloves chopped
- 1 c. mozzarella cheese shredded, *See note
- 1/2 c. parmesan cheese freshly grated
- 1 tsp italian seasoning
- 1/2 tsp pepper
- 1 prt nonfat ricotta cheese (15 ounce) *See note
- 1 pkt garden vegetable flavor light cream cheese (6 ounce)
- 4 ounce light cream cheese *See note
- 1/2 pkt frzn minced spinach (10 ounce. ) thawed
- liquid removed and squeezed dry
- 1 jar tomato and herb pasta sauce
- 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.
- Removefrom 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.
- Spread 1 c. sauce in bottom of 9x13 inch pan.
- Arrange stuffed manicottis and then spread remaining sauce on top.
- Sprinkle remaining mozzarella cheese and parmesan cheese; cover and bake for 40 min.
- Remove foil and bake for an additional 10 min or possibly till cheese has browned.
- Serving size 2 manicotti (6 servings)
- *Note: I used nonfat cheeses as much as possible and had no ill affect on the recipe.
- In fact my SAD friends were clamouring for the recipe and did not believe me when I said it was lofat.
- Just goes to show you.
- (I just remade this recipe this evening for dinner and used a fatfree spaghetti sauce which I got from the HFS along with some homemade fatfree manicotti which I got from my local pasta market.
- It was fabulous, I think even better than the original)
onion, garlic, mozzarella cheese, parmesan cheese, italian seasoning, pepper, ricotta cheese, cream cheese, light cream cheese, spinach, tomato
Taken from cookeatshare.com/recipes/4-cheese-manicotti-61602 (may not work)