Skinny Manicotti Food

MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
• In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
• Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
• Bake for 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
• Yield: 3 1/2 cups
• Copyright 2001 Television Food Network, G.P. All rights reserved.

SKINNY MANICOTTI

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.

MANICOTTI

Steps:

• Cook manicotti in boiling water until done. Drain, and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
• Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
• Bake 45 minutes, or until bubbly.