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Skinny Three-Cheese Manicotti

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4
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52% less fat • 59% less sodium than the original recipe. 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.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 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 (14.5 ounce) can Muir Glen™ organic no-salt-added diced tomatoes, undrained
  • 1 cup bottled roasted red sweet peppers, drained and chopped

Steps

  • 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, 1/2 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 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Nutrition

360 Calories, 13g Total Fat, 22g Protein, 39g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
Total Fat
13g
0%
Saturated Fat
7g
0%
Trans Fat
0g
Cholesterol
140mg
0%
Sodium
370mg
0%
Total Carbohydrate
39g
0%
Dietary Fiber
4g
0%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
190%
190%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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