Description
Manicotti is a fun shaped tubular pasta and you can stuff them with pretty much anything you want. Like cheese. All kinds of cheese.
Ingredients
Scale
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16-ounce) carton fat-free cottage cheese (I used ricotta)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
8 manicotti shells
1 (26-ounce) jar fat-free tomato-basil pasta sauce
Cooking spray
1 cup water
Instructions
- Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti.
- Pour half of tomato-basil pasta sauce into a 9 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce.
- Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.
Notes
1 cheese stuffed shell is 6 smart points Points Plus: 8
Nutrition
- Serving Size: 1 manicotti
- Calories: 176
- Sugar: 4.7g
- Fat: 5.4g
- Saturated Fat: 2.4g
- Carbohydrates: 22.9g
- Fiber: 2.3g
- Protein: 10g