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Lighten up 3-Cheese Manicotti


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  • 1 8ox pkg of manicotti shells
  • 1 15oz container fat free ricotta cheese
  • 1 12oz package reduced fat sharp cheddar cheese
  • 1 cup reduced fat mozzarella cheese
  • 2 egg whites
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 2 cups low fat milk
  • 2 tbsp flour
  • 2 tsp mustard powder



Step 1

Cook shells according to package directions and drain. Preheat oven to 350. Coat a pan with baking spray. In bowl combine ricotta, 1 1/4 cups cheddar, mozzerella, egg whites, parsley, 1/2 tsp salt and garlic powder. Fill shells with mixture. In saucepan combine milk, flour, mustard powder, 1/2 tsp salt, and 1 1/2 cups chedder. Over medium heat cook whisking occasionally until cheese is melted and mixture is thickened. Spread 1/2 cup cheese sauce over bottom of baking dish, top with half of pasta, then half of remaining cheese sauce on then the remainder of pasta. Bake for 30 minutes, uncover and sprinkle with remaining with 1/4 cup cheddar. Bake 15 more minutes or until cheese is melted and mixture is hot and bubbly.

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