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Weight Watchers Recipes
Four Cheese Manicotti
10 Points Per Serving
12 manicotti -- uncooked
vegetable cooking spray
1/2 cup onion -- finely chopped
3 cloves garlic -- minced
1 cup nonfat mozzarella cheese -- shredded and divided
1/2 cup grated parmesan cheese -- fresh, divided
1 teaspoon dried italian seasoning
1/2 teaspoon pepper
15 ounces nonfat ricotta cheese
6 ounces light cream cheese -- softened
4 ounces nonfat cream cheese -- garden flavored, softened
5 ounces frozen spinach -- thawed, drained and squeezed dried
27 1/2 ounces spaghetti sauce -- reduced sodium and fat, tomato and herbed
flavored
oregano -- optional

Cook pasta according to package directions, omitting salt and fat; set aside. Coat a
small nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add onion and garlic; sauté 3 minutes. Remove from heat; set aside.
Combine 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, and next 5 ingredients
(mozzarella through nonfat cream cheese) in a bowl; beat at medium speed of a mixer
until smooth.
Stir in onion mixture and spinach. Spoon mozzarella cheese mixture into cooked
manicotti (about1/3 cup per shell). Divide 1 cup sauce evenly between 6 individual
casserole dishes coated with cooking spray. Arrange 2 stuffed manicotti in each
dish. Pour remaining sauce over each serving. Place dishes on a baking sheet.
Cover each dish with foil, and bake at 350º for 25 minutes. Sprinkle with remaining
mozzarella and Parmesan cheeses; bake, uncovered, an additional 5 minutes.
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