I found this to be a wonderful low fat version that didn't seem to be missing that certain 'something' that a lot of low fat italian recipes do. Adapted from 'Sensationally Light Pasta & Grains' by Rose Reisman.
Provided by Paliphanee
Categories Manicotti
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook manicotti shells in large pot of boiling water fo 14 minutes.
- Drain.
- Rinse under cold water.
- Drain.
- Set side.
- Cook mushrooms, leeks and garlic in large nonstick skillet sprayed with vegetable spray over medium-high heat for 8 minutes or until softened.
- Add beef, stirring to break up.
- Cook for 3 minutes or until no longer pink.
- Add stock, tomato paste and thyme and cook fo 2 minutes.
- Remove from heat.
- Place beef mixture, ricotta, mozzarella, 2 tbsp parmesan, egg, salt and pepper in food processor.
- Pulse on and off until well mixed.
- Set Aside.
- In a small bowl combine tomato sauce and milk.
- Spread half of sauce over bottom of 13x9 baking dish.
- Stuff each manicotti shell with about 3 tbsp filling and place in baking dish.
- Cover with remaining sauce and sprinkle with remaining parmesan cheese.
- Cover with foil and bake in preheated 375 degree oven for 20 minutes.
Nutrition Facts : Calories 139.3, Fat 6.5, SaturatedFat 2.9, Cholesterol 58.2, Sodium 343.1, Carbohydrate 11.3, Fiber 1, Sugar 5.6, Protein 9
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