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Skinny Three-Cheese Manicotti
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Healthier stuffed manicotti with individual servings. Served with a side salad of mixed greens, oranges, radishes, and low-fat vinaigrette.
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
Instructions:
  • Preheat oven to 350° F. Cook manicotti shells per package instructions, then rinse and set aside.
  • In a large nonstick skillet, generously coat with cooking spray and heat over medium. Add mushrooms, carrots, and garlic, cooking for 3 to 5 minutes until tender. Remove from heat and let cool slightly. Mix in ricotta cheese, 1/2 cup mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning. Fill the cooked manicotti shells with the mixture.
  • To make the sauce, combine undrained tomatoes and roasted red peppers in a blender or food processor. Blend until smooth. Spread 1/3 cup of the sauce in the bottom of each individual baking dish or one large baking dish. Place the stuffed manicotti shells on top, slightly overlapping if needed. Pour the remaining sauce over the manicotti.
  • Bake, covered, until heated through: 20 to 25 minutes for individual baking dishes, or 35 to 40 minutes for a large baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese, bake uncovered for 5 minutes, then let stand for 10 minutes before serving.

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