CARB GRAMS PER SERVING: 23
1 package of 20 purchased dried manicotti shells
2-1/2 cups low-fat ricotta cheese (24 ounces)
2 cups shredded part-skim mozzarella cheese (4 ounces)
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1/3 cup grated Romano or Asiago cheese
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Basil Tomato Sauce (see recipe center) or four 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed
Snipped fresh parsley (optional)
1. Prepare Homemade Manicotti Wraps (if using) or cook purchased manicotti shells according to package directions. Set aside. For filling: In a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley, the salt, and pepper.
2. Preheat oven to 350 degrees F. Spread 1 cup of the Tomato-Herb Sauce or tomato sauce plus Italian seasoning in the bottom of a 3-quart rectangular baking dish. If using Homemade Manicotti Wraps, spoon about 3 tablespoons of the filling down the center of each wrap. Wrap sides around filling. Arrange wraps, seam sides down, in prepared baking dish, stacking as needed to fit all in the dish. (If using purchased manicotti shells, spoon about 3 tablespoons of the filling into each cooked shell. Arrange in prepared baking dish.) Spoon remaining Tomato-Herb Sauce evenly over filled wraps or shells in baking dish.
3. Bake for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1 cup mozzarella cheese. Bake for 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley. Makes 10 to 12 servings.
Nutrition Facts Per Serving:
Servings: 10 to 12 servings
Calories 236
Total Fat (g) 8
Saturated Fat (g) 5
Cholesterol (mg) 37
Sodium (mg) 819
Carbohydrate (g) 23
Fiber (g) 2
Protein (g) 18
Diabetic Exchanges
Starch (d.e.) 1.5
Vegetables (d.e.) .5
Lean Meat (d.e.) 2
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