There are a thousand means to stuff a piece of pasta—from three-cheese ravioli to a meaty, saucy tower of lasagna—but the one particular prevalent denominator is a deluge of calories and an abundance of sodium. To produce the creature comforts of crimson-sauce Italian food items, we continue to keep the tacky stuffing, but to make it a thing you can experience excellent about ingesting in this manicotti recipe: We use low-extra fat ricotta and cottage cheese lower with a lot of sautéed spinach and artichoke hearts. You will not drop out on flavor with this food, just on energy. Dig in!
Nutrition: 450 calories, 11 g fats (4 g saturated), 810 mg sodium
1 Tbsp olive oil
3 cloves garlic, minced
1 jar (6oz) marinated artichoke hearts
1 bag (10 oz) frozen spinach, thawed
Salt and black pepper to flavor
1 tiny onion, minced
1⁄2 tsp purple pepper flakes
1 can (28 oz) crushed tomatoes
12 manicotti tubes
1⁄2 cup reduced-extra fat ricotta cheese
1⁄4 cup reduced-excess fat cottage cheese
1⁄4 cup grated Parmesan
1⁄2 cup shredded mozzarella
How to Make It
- Preheat the oven to 350°F.
- Heat fifty percent the olive oil in a medium sauté pan in excess of medium warmth.
- Include one particular-third of the garlic and sauté for about 1 moment, right until gentle and mild brown.
- Incorporate the artichoke hearts and spinach.
- Cook for about 3 minutes, right up until the vegetables are warmed through.
- Drain any drinking water that collects in the base of the pan.
- Season with salt and black pepper.
- Warmth the remaining olive oil in a medium saucepan over medium heat.
- Incorporate the remaining garlic, the onions, and crimson pepper flakes and cook dinner for about 3 minutes, till the onion is smooth.
- Insert the tomatoes and simmer for 10 minutes.
- Year with salt and pepper.
- Whilst the sauce simmers, prepare dinner the manicotti in a substantial pot of boiling drinking water for about 7 minutes, right until tender but quick of al dente. Drain.
- Combine the artichoke-spinach combination with the ricotta, cottage cheese, and parmesan.
- Use a little spoon to carefully things just about every manicotti with the cheese mixture.
- Spoon half of the tomato sauce on the base of a 13″ x 9″ baking dish.
- Leading with the manicotti, then cover with the remaining sauce.
- Sprinkle the mozzarella all more than.
- Bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.
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