Skinny Manicotti Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Lightly coat a 9" x 13" baking dish with cooking spray and set aside.
• Cook manicotti noodles according to the package instructions.
• Combine Parmesan cheese, spinach, cottage cheese, ½ cup mozzarella cheese, egg white and garlic in a mixing bowl, mix well.
• Scoop mixture into a gallon size Ziploc® bag and cut one corner off of the corner of the bag.
• Spread ¾ cup of pasta sauce in the bottom of 9" x 13" baking dish.
• Fill each manicotti noodle by squeezing approximately 1/4 cup of the spinach mixture into each noodle.
• Place filled manicotti noodles into the baking dish.
• After all the manicotti noodles are filled, top with the remainder of the pasta sauce.
• Cover baking dish with foil and bake for 20 minutes.
• Remove from oven and top with remaining 1/4 cup of shredded mozzarella cheese.
• Set oven to broil and place oven rack into top position. Return manicotti to oven, placing baking dish on the top rack. Keep oven door cracked and broil for an additional 4 minutes, or until cheese is melted.