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.
- 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
- 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.
- Meanwhile, preheat the oven to 350ºF; spray a 9 x 13-inch baking dish with nonstick spray.
- In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Tina sharp says
I have always loved this recipe! Just wondering about two things about your WW recipe.
1) probably just a typo but you list the manicotti shells as “cooked”
2) the old WW recipe I used from “Favorite Homestyle Recipes” said to cover with foil (so the shells would be assured to cook with the sealed moisture within.