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Healthy Recipes from St. Anthony Hospital

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Manicotti in Minutes


Prep Time: 20 - 30 minutes
Cook Time: 1 Hour
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy & Healthy

1 jar (32 oz.) low fat spaghetti sauce
1 can (16 oz.) diced tomatoes
1 clove garlic, minced
2 cups non-fat cottage cheese
1 cup non-fat or low-fat ricotta cheese
3 tbs. Parmesan cheese
2 egg whites
4 tbs. fresh parsley, chopped
8 oz. Manicotti shells (14 shells) uncooked
1 cup water





Preheat oven to 450 degrees F.
Combine spaghetti sauce, tomatoes, and garlic; set aside.
Combine cheeses, egg whites and parsley; stuff manicotti shells with cheese mixture using a small spatula. Fill bottom of a 12x7x2 inch casserole dish with 2 cups tomato mixture.
Arrange stuffed shells in a single layer over the sauce.
Cover shells with remaining 3 cups sauce; pour water evenly over sauce. (Don’t be concerned about the watery appearance; it will be absorbed during the cooking process).
Cover dish with foil and bake for 50 minutes.
Remove foil and bake another 10 minutes.
Hint: this quick dish freezes well and can be warmed in the microwave.
Serves 7.

333 Calories
47 Carbohydrates
18 gm Protien
9 gm Fat
14 mg Cholesterol
5 g Fiber
1019 mg Sodium
* Lower sodium content by using no added salt tomatoes and reduced sodium spaghetti sauce
Source: Simply Colorado, 1992, Colorado Dietetic Association
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