Healthy Manicotti Recipes

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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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