This baked manicotti has all of the flavor of traditional ricotta-filled manicotti, with the novel use of no-boil lasagna sheets to roll up the delicious
Servings:6 | Calories:711 | Total Fat:36g | Chol:162mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 36g
55 %
Sat Fat 19g
95 %
Total Carb 60g
20 %
Fiber 9g
36 %
Sugars 8g
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Cholesterol 162mg
54 %
Sodium 1136mg
47 %
Protein 40g
81 %
Calories:
30% Part-skim ricotta cheese
28% Others combined
26% No-boil lasagna noodles
14% Shredded mozzarella cheese
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 28 ounce can diced tomatoes (in juice) 1 28 ounce can crushed tomatoes 2 tablespoons extra-virgin olive oil 3 medium cloves garlic, finely minced 1/2 teaspoon red pepper flakes, optional 1/2 teaspoon salt 3 cups part-skim ricotta cheese 4 ounces grated Parmesan cheese (about 2 cups) 8 ounces shredded mozzarella cheese (about 2 cups) 2 large eggs , lightly beaten 3/4 teaspoon table salt 1/2 teaspoon ground black pepper 2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley) 2 teaspoons chopped fresh basil (or 1 teaspoon dried basil) 16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Directions : View recipe directions on melskitchencafe.com
