JULIA HARTBECK FOR TASTE OF HOME RECIPES

Servings: 7 / Total Time: 1:25 mins

Ingredients:

  • 1 carton (15 ounces) reduced-fat ricotta cheese 
  • 1 small onion, finely chopped 
  • 1 large egg, lightly beaten 
  • 2 tablespoons minced fresh parsley 
  • 1/2 teaspoon pepper 
  • 1/4 teaspoon salt 
  • 1 cup shredded part-skim mozzarella cheese, divided 
  • 1 cup grated Parmesan cheese, divided 
  • 4 cups marinara sauce 
  • 1/2 cup water 
  • 1 package (8 ounces) manicotti shells 
  • Additional minced fresh parsley, optional 

Directions:

  1. Preheat oven to 350°. 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 13×9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
  2. 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.

JULIA HARTBECK FOR TASTE OF HOME RECIPES