Thursday, October 1, 2015

Easy Meatless Manicotti

Easy Meatless Manicotti
Switch up the usual mac 'n' cheese routine with this equally cheesy, but less fattening recipe. The cheese gives you 30% of the recommended dietary amount (RDA) of calcium for children ages 9–13 and swapping full-fat mozzarella for a part-skim milk variety sheds 15 grams of fat. Worried about a lack of veggies? Don't fret, lurking beneath the layers of cheese and pasta is plenty of fiber-rich spinach.
Ingredients
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16-ounce) carton fat-free cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) package manicotti (14 shells)
1 (26-ounce) jar fat-free tomato-basil pasta sauce
Cooking spray
1 cup water


Preparation
Preheat oven to 375°.
Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Yield: 7 servings (serving size: 2 manicotti)
Nutritional Information
Calories per serving: 328
Calories from fat: 25%
Fat per serving: 9g
Saturated fat per serving: 4.8g
Monounsaturated fat per serving: 2.2g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 23.8g
Carbohydrates per serving: 38.3g
Fiber per serving: 3.9g
Cholesterol per serving: 23mg
Iron per serving: 3mg
Sodium per serving: 891mg
Calcium per serving: 451mg
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