1 Cup Grated Cheese Ounces Recipes

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CHEESE MANICOTTI



Cheese Manicotti image

Cheese manicotti was the first meal I cooked for my husband, and all these years later, he still enjoys it! -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 7 servings.

Number Of Ingredients 12

1 carton (15 ounces) reduced-fat ricotta cheese
1 small onion, finely chopped
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
4 cups marinara sauce
1/2 cup water
1 package (8 ounces) manicotti shells
Additional parsley, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.

Nutrition Facts : Calories 361 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1124mg sodium, Carbohydrate 41g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

PESTO PASTA & POTATOES



Pesto Pasta & Potatoes image

Although this healthy pasta dish is pretty simple to begin with, it's made even easier because you can throw the green beans and pasta into one big pot to cook. -Laura Flowers, Moscow, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 5

1-1/2 pounds small red potatoes, halved
12 ounces uncooked whole grain spiral pasta
3 cups cut fresh or frozen green beans
1 jar (6-1/2 ounces) prepared pesto
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; transfer to a large bowl., Meanwhile, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Drain, reserving 3/4 cup pasta water; add to potatoes. Toss with pesto, cheese and enough pasta water to moisten.

Nutrition Facts : Calories 261 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

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