Healthy Manicotti Recipes

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EASY HEALTHY MEATLESS MANICOTTI



Easy Healthy Meatless Manicotti image

I got this recipe out of a Cooking Light magazine and it is really good. The best part is - it is easier and healthier than most traditional manicottis. It has become one of the regular dinner around here.

Provided by bulgarican

Categories     Manicotti

Time 1h10m

Yield 2 manicotti, 7 serving(s)

Number Of Ingredients 10

2 cups part-skim mozzarella cheese, shredded
16 ounces fat-free cottage cheese
10 ounces frozen spinach, chopped, thawed, drained, and squeezed dry
1/4 cup parmesan cheese, grated
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces manicotti (approx. 14)
26 ounces tomato and basil pasta sauce (or your favorite)
1 cup water

Steps:

  • Preheat oven to 375°.
  • Combine 1 1/2 cups of the mozzarella, cottage cheese, and next five ingredients (through pepper) in medium bowl.
  • Fill and stuff each shell (will have enough mixture for all - so don't worry).
  • Spray 13 x 9-inch baking dish with non-stick.
  • Pour 1/2 of sauce on bottom.
  • Arrange shells on top in single layer.
  • Pour remaining sauce over shells.
  • Pour water into dish.
  • Sprinkle with remaining mozzarella.
  • Cover tightly with foil.
  • Bake for 1 hour in preheated oven.
  • Let stand for ten minutes before serving.

MANICOTTI



Manicotti image

Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!

Provided by Anny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 9

1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
¾ cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 ½ ounces manicotti pasta

Steps:

  • Cook manicotti in boiling water until done. Drain, and rinse with cold water.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
  • Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
  • Bake 45 minutes, or until bubbly.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g

SKINNY THREE-CHEESE MANICOTTI



Skinny Three-Cheese Manicotti image

52% less fat • 59% less sodium than the original recipe. It's pasta night and everyone gets an individual dish of stuffed manicotti. Serve a side salad of mixed greens, sliced oranges, radishes and bottled low-fat vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350° F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.
  • Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add mushrooms, carrots, and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, 1/2 cup of the mozzarella cheese, the eggs, Parmesan cheese, and Italian seasoning. Spoon filling into cooked manicotti shells.
  • For sauce, place undrained tomatoes in a blender or food processor. Cover and blend or process until smooth. Stir in roasted red peppers. Spread about 1/3 cup of the sauce into the bottoms of four 12- to 16-ounce ungreased individual baking dishes or a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.
  • Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese. Bake for 5 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 360, Carbohydrate 39 g, Cholesterol 140 mg, Fat 1, Fiber 4 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 6 g, TransFat 0 g

HEALTHY MANICOTTI



Healthy Manicotti image

Make and share this Healthy Manicotti recipe from Food.com.

Provided by Jim Eiler

Categories     Manicotti

Time 2h10m

Yield 7 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
1 cup chopped onion (about 1 large)
2 garlic cloves, crushed
1 (28 ounce) can whole tomatoes, undrained
2 cups sliced mushrooms or 1 (8 ounce) can mushroom stems and pieces, drained
1/4 cup fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 teaspoon fennel seed
1/4 teaspoon salt
2 cups low fat cottage cheese
1/3 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
14 uncooked manicotti
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven 350 degrees.
  • Cook ground beef, onion and garlic in 10-in nonstick skillet, stirring frequently, until beef is brown; drain.
  • Stir in tomatoes, mushrooms, parsley, basil, fennel seed and salt; break up tomatoes.
  • Heat to boiling; reduce heat.
  • Cover and Simmer 10 minutes.
  • Spoon about 1/3 if the beef mixture into ungreased rectangular baking dish, 13X9X2 inches.
  • Mix cottage cheese, 1/3 Parmesan cheese, nutmeg, pepper, and spinach.
  • Fill uncooked manicotti shells with spinach mixture.
  • Place shells on beef mixture in baking dish.
  • Pour remaining beef mixture over shells, covering shells completely.
  • Sprinkle with 2 tablespoons Parmesan cheese.
  • Cover and bake 1 1/2 hours or until manicotti shells are tender.

Nutrition Facts : Calories 263.8, Fat 10.5, SaturatedFat 4.8, Cholesterol 52.7, Sodium 552.1, Carbohydrate 14.6, Fiber 4.8, Sugar 5.5, Protein 29.5

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