This recipe comes from the Weight Watchers® New Complete Cookbook: Momentum Program Edition.

Most of the recipes from this week’s meal plan have come from this cookbook. It is an older cookbook but I wanted to try several of the recipes so I have been doing the math and sharing the correct number of points according to their current system of Points+. This recipe tastes great, but I probably won’t shuffle it into my recipe lineup very often while doing Weight Watchers since one serving is kind of small and the points are a little higher than I had originally thought they would be.

If you are having a good week and you want to toss this one into your meal plan; however, you will not be disappointed and neither will your family because it tastes delicious!

Here is what you need:

1 teaspoon olive oil
3 garlic cloves, minced
1 (14-1/2 ounce)can tomato puree
2 teaspoons dried oregano
2 teaspoons finely chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon freshly ground pepper
1-1/2 cups part-skim ricotta cheese
1-1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked

What you do:

1. In a large nonstick skillet over medium heat, heat the oil. Sauté the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.

2. Meanwhile, preheat the oven to 350ºF; spray a 9 x 13-inch baking dish with nonstick spray.

3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley.

Fill the manicotti shells with the cheese mixture (I just used a butter knife for this); place in the baking dish.

Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.