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Name: Four Cheese Manicotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 Garlic minced; 1 pk Lowfat vegetable flavored; 4 oz Light cream cheese; 1/2 c Parmesan cheese; freshly; 1/2 ts Pepper; 15 oz Nonfat ricotta cheese; 1/2 c Onions; finely chopped; 5 oz Frozen chopped spinach;; 27 1/2 oz Light spaghetti sauce; 12 Manicotti; uncooked; Vegetable cooking spray; 1 c Mozzarella cheese; part skim; 1 ts Dried Italian Seasoning

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INGREDIENTS

3 Garlic ; minced
1 pk Lowfat vegetable flavored
4 oz Light cream cheese
1/2 c Parmesan cheese; freshly
1/2 ts Pepper
15 oz Nonfat ricotta cheese
1/2 c Onions; finely chopped
5 oz Frozen chopped spinach;
27 1/2 oz Light spaghetti sauce
12 Manicotti; uncooked
Vegetable cooking spray
1 c Mozzarella cheese; part skim
1 ts Dried Italian Seasoning

Servings

INSTRUCTIONS

~Cook pasta according to package directions, omitting salt and fat: set aside. ~Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove from heat and set aside. ~combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5 ingredients in a bowl; beat at medium speed until smooth. Stir in onion mixture and spinach. ~Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per shell. ~Divide 1 cup sauce evenly between individual casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each dish. Pour remaining sauce over each serving. Place dishes on a baking sheet. Cover each dish with foil, and bake at 350 degrees for 25 minutes. Sprinkle with remaining mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5 minutes. Serving size 2 manicotti. Recipe by: Cooking Light January/February 96 Posted to EAT-LF Digest by Katherine Rodman on Dec 02, 1998,

NOTES

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Four Cheese Manicotti

3 Garlic minced
1 pk Lowfat vegetable flavored
4 oz Light cream cheese
1/2 c Parmesan cheese; freshly
1/2 ts Pepper
15 oz Nonfat ricotta cheese
1/2 c Onions; finely chopped
5 oz Frozen chopped spinach;
27 1/2 oz Light spaghetti sauce
12 Manicotti; uncooked
 Vegetable cooking spray
1 c Mozzarella cheese; part skim
1 ts Dried Italian Seasoning

~Cook pasta according to package directions, omitting salt and fat: set  aside.    ~Coat a small nonstick skillet with cooking spray, and place over  medium-high heat until hot. Add onion and garlic; saute 3 minutes. Remove  from heat and set aside.    ~combine 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and next 5  ingredients in a bowl; beat at medium speed until smooth. Stir in onion  mixture and spinach.    ~Spoon mozzarella cheese mixture into cooked manicotti about 1/3 cup per  shell.    ~Divide 1 cup sauce evenly between individual casserole dishes coated with  cooking spray. Arrange 2 stuffed manicotti in each dish. Pour remaining  sauce over each serving. Place dishes on a baking sheet. Cover each dish  with foil, and bake at 350 degrees for 25 minutes. Sprinkle with remaining  mozzarella cheese and parmesan cheeses; bake, uncovered, an additional 5  minutes. Serving size 2 manicotti.    Recipe by: Cooking Light January/February 96    Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Dec  02, 1998,

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 6 Servings

Calories: 194
Calories from Fat: 106 (55%)

Amt Per Serving		% DV

	Total Fat 11.7g	16 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.4g
Cholesterol 44.1mg		14 %
Sodium 311.8mg		11 %
Potassium 240mg		6 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 6.5g
Protein 15.1g		22 %
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: 194

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