1 package (8 oz) manicotti
1 container (15 oz) fat-free ricotta cheese
2 cups low fat shredded mozzarella cheese
1/2 cup grated fat-free or low-fat Parmesan cheese
2 oz egg substitute
1 tbsp. chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
2 cups pasta sauce of your choice
Prepare pasta according to package directions; drain, rinse in cold water, and keep moist until ready for stuffing.
While pasta cooks, mix ricotta cheese, 1-1/2 cups of the mozzarella cheese, 1/4 cup of Parmesan cheese, egg substitute, parsley, salt, pepper, and nutmeg. Spoon mixture into pasta, about 1/3 cup per shell.
Spray 13-x-9-inch baking pan with Pam and arrange filled manicotti in single layer. Pour pasta sauce over shells. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake at 350° F. for fifteen minutes or until hot and bubbling with cheese melted.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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