Light Cheese Stuffed Manicotti
|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|
|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.
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.
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.