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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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From Betty Crocker, adjusted to reduce fat Prep Time: 15 min Total Time: 50 min Makes: 7 servings (2 manicotti each) Ingredients:
8 oz manicotti |
2 cups fat free mozzarella cheese |
1/4 teaspoon crushed red pepper flakes |
15 oz low-fat ricotta cheese |
10 oz frozen spinach, thawed, drained |
2 cloves garlic, finely chopped |
1 egg, slightly beaten |
25 1/2 oz tomato sauce |
Directions:
1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
5. You can make this recipe up to 24 hours ahead. Just cover and refrigerate until ready to bake. You can expect about 15 minutes extra baking time.
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