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Light Cheese Stuffed Manicotti

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  Uncooked manicotti shells 8
  Canned whole tomatoes 16 Ounce, undrained and cut up
  Canned tomato sauce 8 Ounce
  Burgundy wine 1 Tablespoon
  Olive oil 2 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Lite ricotta cheese 15 Ounce (1 Gram Fat Per Ounce, 1 Carton)
  Low fat cottage cheese 1⁄2 Cup (8 tbs), drained
  Egg whites 2
  Snipped parsley 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
  Garlic powder 1⁄8 Teaspoon
  Hard farmer cheese 2 Ounce, shredded to make 1/2 cup

Prepare manicotti shells as directed on package.
Let stand in warm water while preparing sauce and filling.
Combine sauce ingredients in 2-quart casserole.
Microwave at HIGH (100%), uncovered, until flavors are blended and sauce is slightly thickened, 6 to 8 minutes, stirring twice.
Set aside.
Combine filling ingredients in small mixing bowl.
Stuff each cooked manicotti shell with scant 1/3 cup cheese filling.
Reserve 1/3 cup tomato sauce.
Set aside.
Pour remaining sauce into 10-inch square casserole.
Arrange stuffed shells in sauce.
Spoon reserved sauce over manicotti.
Microwave at MEDIUM-HIGH (70%) until hot, 12 to 14 minutes, rotating dish twice.
Sprinkle with farmer cheese.
Let stand, covered, until cheese melts, 5 minutes.

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Light Cheese Stuffed Manicotti Recipe