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Thursday, November 11, 2010

Cheese Stuffed Manicotti

Makes 6 Servings

-1 teaspoon olive oil
-3 garlic cloves, minced
-1 (14 1/2-ounce) can tomato puree
-2 teaspoons dried oregano
-2 teaspoons fresh basil, or 1/2 teaspoon dried
-1/4 teaspoon freshly ground pepper
-1 1/2 cups part-skim ricotta cheese
-1 1/4 cups shredded part-skim mozzarella cheese
-3/4 cup grated Parmesan cheese
-1 large egg, lightly beaten
-1/4 cup chopped fresh flat-leaf parsley
-12 manicotti shells, cooked

1.  In a large nonstick skillet over medium heat, heat the oil.  Saute the garlic until golden, about 2 minutes.  Stir in the tomato puree, oregano, basil, and pepper; bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.

2.  Meanwhile, preheat the oven to 350 F; spray a 9x13-inch baking dish with nonstick spray.

3.  In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley.  Fill the manicotti shells with the cheese mixture; place in the baking dish.  Pour sauce over shells.  Bake until browned and bubbling, 30-40 minutes. 
WW Points: 8