Three Cheese Manicotti

Three Cheese Manicotti

Using the crepe-like wraps in place of dried pasta shells makes this manicotti dinner a great one to serve when entertaining.

Recipe from Diabetic Living
SERVINGS
10 to 12
PREP TIME
30 mins to 45 mins  for Homemade Manicotti Wraps)

Three Cheese Manicotti

Using the crepe-like wraps in place of dried pasta shells makes this manicotti dinner a great one to serve when entertaining.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 1   Homemade Manicotti Wraps or 20 purchased dried manicotti shells
  • 2 1/2  cups low-fat ricotta cheese (24 ounces)
  • 2   cups shredded part-skim mozzarella cheese (4 ounces)
  • 1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 1/3  cup grated Romano or Asiago cheese
  • 1/4  cup snipped fresh parsley
  • 1/4  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 4   cups Basil Tomato Sauce (see recipe center) or four 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed
  •  Snipped fresh parsley (optional)
Homemade Manicotti Wraps
  • 1 1/4  cups all-purpose flour
  • 1/2  teaspoon salt
  • 3/4  cup cold water
  • 2/3  cup fat-free milk
  • 1/4  cup refrigerated or frozen egg product, thawed, or 1 egg, beaten

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Directions
1. 
Prepare Homemade Manicotti Wraps (if using) or cook purchased manicotti shells according to package directions. Set aside. For filling: In a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley, the salt, and pepper.
2. 
Preheat oven to 350 degrees F. Spread 1 cup of the Tomato-Herb Sauce or tomato sauce plus Italian seasoning in the bottom of a 3-quart rectangular baking dish. If using Homemade Manicotti Wraps, spoon about 3 tablespoons of the filling down the center of each wrap. Wrap sides around filling. Arrange wraps, seam sides down, in prepared baking dish, stacking as needed to fit all in the dish. (If using purchased manicotti shells, spoon about 3 tablespoons of the filling into each cooked shell. Arrange in prepared baking dish.) Spoon remaining Tomato-Herb Sauce evenly over filled wraps or shells in baking dish.
3. 
Bake for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1 cup mozzarella cheese. Bake for 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley. If using Homemade Manicotti Wraps, cut into portions to serve. (Or serve two purchased manicotti per serving.) Makes 10 to 12 servings.
Homemade Manicotti Wraps
1. 
Prepare Homemade Manicotti Wraps (if using) or cook purchased manicotti shells according to package directions. Set aside. For filling: In a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, the eggs, Romano cheese, the 1/4 cup parsley, the salt, and pepper.
2. 
Preheat oven to 350 degrees F. Spread 1 cup of the Tomato-Herb Sauce or tomato sauce plus Italian seasoning in the bottom of a 3-quart rectangular baking dish. If using Homemade Manicotti Wraps, spoon about 3 tablespoons of the filling down the center of each wrap. Wrap sides around filling. Arrange wraps, seam sides down, in prepared baking dish, stacking as needed to fit all in the dish. (If using purchased manicotti shells, spoon about 3 tablespoons of the filling into each cooked shell. Arrange in prepared baking dish.) Spoon remaining Tomato-Herb Sauce evenly over filled wraps or shells in baking dish.
3. 
Bake for 35 to 40 minutes or until heated through. Sprinkle with the remaining 1 cup mozzarella cheese. Bake for 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley. If using Homemade Manicotti Wraps, cut into portions to serve. (Or serve two purchased manicotti per serving.) Makes 10 to 12 servings.

Make Ahead Tip

  • Prepare as directed through Step 2. Cover and chill for up to 24 hours. To serve, preheat oven to 350 degrees F. Uncover baking dish; bake for 40 to 45 minutes or until heated through. Sprinkle with remaining 1 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Let stand on a wire rack for 10 minutes before serving. If desired, sprinkle with additional parsley.

nutrition information

Per Serving: cal. (kcal) 236, Fat, total (g) 8, chol. (mg) 37, sat. fat (g) 5, carb. (g) 23, fiber (g) 2, pro. (g) 18, sodium (mg) 819, Vegetables () 0.5, Starch () 1.5, Lean Meat () 2, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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