Manicotti is the first meal I ever cooked for my husband. All these years later, he still enjoys the dish.
—JOAN HALLFORD NORTH RICHLAND HILLS, TX
PREP: 25 MIN. • BAKE: 1 HOUR • MAKES: 7 SERVINGS
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
1. Preheat oven to 350°. In a small bowl, mix the first seven ingredients; stir in 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
2. Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted.
Per 2 stuffed manicotti: 340 cal., 8g fat (5g sat. fat), 60mg chol., 615mg sod., 46g carb. (16g sugars, 4g fiber), 19g pro.
Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.