Cheese Manicotti

Time to cook

Prep: 25 min. Bake: 1 hour

Servings

7 servings

Ingredients

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 small onion, finely chopped
• 1 large egg, lightly beaten
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 4 cups marinara sauce
• 1/2 cup water
• 1 package (8 ounces) manicotti shells
• Additional minced fresh parsley, optional

Method

• Preheat oven to 350°.
• In a small bowl, mix the ricotta, onion, egg, parsley, pepper and salt. Stir in 1/2 cup mozzarella and 1/2 cup Parmesan.
• In another bowl, mix marinara sauce and water. Spread 3/4 cup sauce onto bottom of a 13×9-inch baking dish coated with cooking spray.
• Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
• Bake, covered, until pasta is tender, about 50 minutes.
• Sprinkle with remaining 1/2 cup mozzarella and 1/2 cup Parmesan. Bake, uncovered, until cheese is melted, 10–15 minutes longer.
• If desired, top with additional parsley.