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Name: Cheese Manicotti
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Minced red onion; 1/4 ts Fruitsource; 1/4 ts Sea salt; 1/4 ts Sea salt; 1 ds Pepper; 12 Manicotti shells, pref.; 1/3 c Fresh grated Parmesan; 1/4 ts Thyme; 1/4 c Snipped parsley (I never use; 1 Clove(s) garlic, crushed (up; 1 pk (8-oz.) shredded fat-free; 1 ts Oregano; 1 Bay leaf; 1 cn (16-oz.) diced tomatoes; 1/3 c Water; 1/2 ts Honey -or-; 1 cn (8-oz.) tomato sauce; 1/2 c Egg substitute; 12 oz Fat-free ricotta

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INGREDIENTS

1/4 c Minced red onion
1/4 ts Fruitsource
1/4 ts Sea salt
1/4 ts Sea salt
1 ds Pepper
12 Manicotti shells, pref.
1/3 c Fresh grated Parmesan
1/4 ts Thyme
1/4 c Snipped parsley (I never use
1 Clove(s) garlic, crushed (up
1 pk (8-oz.) shredded fat-free
1 ts Oregano
1 Bay leaf
1 cn (16-oz.) diced tomatoes
1/3 c Water
1/2 ts Honey -or-
1 cn (8-oz.) tomato sauce
1/2 c Egg substitute
12 oz Fat-free ricotta

Servings

INSTRUCTIONS

Advance preparation: In 2-quart saucepan cook onion and garlic in reserved tomato juice until tender over medium heat. Add tomatoes, tomato sauce, water, honey, oregano, thyme, the first 1/4 tsp. salt, and bay leaf. Bring to boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook manicotti just until barely tender; drain and rinse with cold water. Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan, parsley, 1/4 tsp. salt, and pepper. Spoon cheese mixture into manicotti shells. Pour about half the tomato mixture into 13X9-inch baking dish. Arrange stuffed shells inside. Pour remaining sauce over shells and sprinkle with remaining cheese. Cover with foil and refrigerate up to 24 hours. Before serving: Bake manicotti, covered, at 350 degrees 45-50 minutes, until hot and bubbly. Makes 6 servings. Posted by Michelle Dick, FATFREE listowner, while list was down. From: Gretchen Gregory Date: Tue, 01 Oct 96 07:47:15 PDT

NOTES

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Cheese Manicotti

1/4 c Minced red onion 
1/4 ts Fruitsource 
1/4 ts Sea salt 
1/4 ts Sea salt 
1 ds Pepper 
12  Manicotti shells, pref. 
1/3 c Fresh grated Parmesan 
1/4 ts Thyme 
1/4 c Snipped parsley (I never use 
1  Clove(s) garlic, crushed (up 
1 pk (8-oz.) shredded fat-free 
1 ts Oregano 
1  Bay leaf 
1 cn (16-oz.) diced tomatoes 
1/3 c Water 
1/2 ts Honey -or- 
1 cn (8-oz.) tomato sauce 
1/2 c Egg substitute 
12 oz Fat-free ricotta

Advance preparation: In 2-quart saucepan cook onion and garlic in reserved  tomato juice until tender over medium heat. Add tomatoes, tomato sauce,  water, honey, oregano, thyme, the first 1/4 tsp. salt, and bay leaf. Bring  to boiling; simmer, uncovered, 45 minutes. Remove bay leaf. Meanwhile, cook  manicotti just until barely tender; drain and rinse with cold water.  Combine egg substitute, ricotta, half the Mozzarella cheese, Parmesan,  parsley, 1/4 tsp. salt, and pepper. Spoon cheese mixture into manicotti  shells. Pour about half the tomato mixture into 13X9-inch baking dish.  Arrange stuffed shells inside. Pour remaining sauce over shells and  sprinkle with remaining cheese. Cover with foil and refrigerate up to 24  hours. Before serving: Bake manicotti, covered, at 350 degrees 45-50  minutes, until hot and bubbly. Makes 6 servings.    Posted by Michelle Dick, FATFREE listowner, while list was down.    From:    Gretchen Gregory <livrite@aa.net>    Date:    Tue, 01 Oct 96 07:47:15 PDT

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 6 Servings

Calories: 24
Calories from Fat: 14 (58%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 4.8mg		1 %
Sodium 229.9mg		8 %
Potassium 9.2mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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