Manicotti
Ingredients
- 15 ounces reduced-fat ricotta cheese
- 1 small onion, finely chopped
- 1 large egg, lightly beaten
- 2 tbsp minced fresh parsley
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup shredded part-skim mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 4 cups marinara sauce
- 1/2 cup water
- 8 ounces manicotti shells
- Minced fresh parsley, optional
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella and 1/2 cup Parmesan cheese.
- In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. 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, 50 minutes.
- Sprinkle with remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. If desired, top with additional parsley and serve.
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