No-shell manicotti
I've been putting together a recipe for one of my favorite Italian dishes. I love the smooth, creamy filling of manicotti but we WLS patients can't have the pasta any more. Well, how about making it without the pasta?
I think everyone will agree that this is pretty low carb and high protein with a serving of veggie to go with it. Careful on the sauce since some has loads of sugar. Also, the individual baking dishes may work better since the cheese will tend to melt in a larger dish. Might not be good every day but why not a little treat from time-to-time?
Opinions or suggestions?
1 15 ounce container of ricotta cheese
2 1/2 cups of lowfat mozzarella
1/2 cup of parmesan cheese
1 egg beaten
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 jar of your favorite spaghetti sauce
Preheat oven to 375 degrees
Combine ricotta, 1 1/2 cups mozzarella, parmesan, egg and spices. Grease glass baking dish or individual baking dishes. Add a little spaghetti sauce to the bottom of the pan. Use your imagination a little here and spoon mixture into the dish in manicotti size dollops. If using individual dishes, fill dish about 2/3 to the top. Liberally spoon spaghetti sauce over the top of the dollops or fill the remainder of the individual dish. Cover dish.
Cook in preheated oven for 30 minutes. Uncover, sprinkle remaining mozzarella cheese on top and cook for 10 more minutes or until cheese begins to brown. If using individual baking dishes, adjust cooking time accordingly.
I think everyone will agree that this is pretty low carb and high protein with a serving of veggie to go with it. Careful on the sauce since some has loads of sugar. Also, the individual baking dishes may work better since the cheese will tend to melt in a larger dish. Might not be good every day but why not a little treat from time-to-time?
Opinions or suggestions?
1 15 ounce container of ricotta cheese
2 1/2 cups of lowfat mozzarella
1/2 cup of parmesan cheese
1 egg beaten
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 jar of your favorite spaghetti sauce
Preheat oven to 375 degrees
Combine ricotta, 1 1/2 cups mozzarella, parmesan, egg and spices. Grease glass baking dish or individual baking dishes. Add a little spaghetti sauce to the bottom of the pan. Use your imagination a little here and spoon mixture into the dish in manicotti size dollops. If using individual dishes, fill dish about 2/3 to the top. Liberally spoon spaghetti sauce over the top of the dollops or fill the remainder of the individual dish. Cover dish.
Cook in preheated oven for 30 minutes. Uncover, sprinkle remaining mozzarella cheese on top and cook for 10 more minutes or until cheese begins to brown. If using individual baking dishes, adjust cooking time accordingly.
Oh my this sounds so good. I am going to try this sometime this week. I love italian dishes. I don't do pasta anylonger so this would be the next best thing. I also like to have meatballs with sauce, parmesean cheese and mozzarella. I really don't miss the spagetti noodles at all. I've even gone to fazolli's and asked for 2 meatballs with sauce and cheese. I get weird looks but hey I use to get those all the time anyway. Most of the time one meatball is all I can do and take the other one home. It's cheap too...about $2.00.
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