Healthy Manicotti Recipes

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NO BOIL BAKED MANICOTTI RECIPE



No Boil Baked Manicotti Recipe image

This No Boil Baked Manicotti Recipe is a Sunday night dinner worthy meal that's easy enough to throw together on a busy weeknight! The secret to getting this manicotti recipe on the table in just over an hour? Don't boil the manicotti noodles before filling them! That's right friends! You can prep this cheesy vegetarian dish in just 10 minutes!!

Provided by Kylie

Categories     Main Dish

Time 1h10m

Number Of Ingredients 13

24 oz. (3 cups) spaghetti sauce
1 cup water
8 oz. uncooked manicotti noodles
2 cups chopped fresh spinach
16 oz. whole milk ricotta cheese
12 oz. shredded mozzarella
5 oz. shredded Parmesan cheese
1 egg
3 tablespoons basil pesto
1.5 teaspoons dried oregano
1/2 teaspoon garlic powder
Kosher salt
fresh cracked pepper

Steps:

  • Preheat oven to 350 degrees.
  • Mix spaghetti sauce and water until well combined. Set aside.
  • In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
  • Transfer to a piping bag (a gallon Ziploc baggy works well too).
  • Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9x13 inch baking dish.
  • Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
  • Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
  • Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
  • Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
  • Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!

Nutrition Facts : Calories 238 calories, Sugar 4.8 g, Sodium 537.6 mg, Fat 10.2 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 19.6 g, Fiber 2.3 g, Protein 16.4 g, Cholesterol 40 mg

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.

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

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