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Location: Texas, United States

Tuesday, January 06, 2015


Adapted from Skinner manicotti box.  I added my own sauce recipe (to reduce sodium) and added the egg to the cheese mix.

1 8-oz package manicotti shells (there were 14 in my package)
3 1/2 cups skim fat-free ricotta (2 15-oz tubs)
1 cup shredded mozzarella plus more for topping
1/4 cup grated Parmesan plus more for topping
2 Tbsp fresh parsley, or 1 Tbsp dried
1/2 tsp salt
1/4 tsp black pepper
1 egg

1 can crushed tomatoes
1 small onion
olive oil
1/2 lb ground turkey (optional--you can sub your choice of veggies)
3 cloves garlic, minced
basil, oregano, garlic powder, salt, and pepper to taste
(If you want to go easy and do what the Skinner manicotti box tells you, just buy a jar of sauce.)

Chop onion and sauté in soup pot in olive oil.  Add turkey and garlic cloves and cook until turkey is done and onions are tender.  Add crushed tomatoes and spices.  Simmer while you boil noodles.
Boil noodles for 6-7 minutes.
While they are boiling, combine ricotta, mozzarella, Parmesan, parsley, salt, pepper, and egg.
Drain noodles.  Put cooking spray and a layer of sauce in a 9X13 pan. 
Spoon cheese mixture into each noodle and place in pan until all 14 are in pan.  You might need an additional small cooking dish. When I made a double recipe, I used three pans.
Cover with sauce and cheese, as desired.
Bake at 350 degrees for 35 minutes.
Only took about an hour plus baking time.
Makes 7 2-noodle servings.



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