Tuna Stuffed Manicotti Recipe - Cooking Index
8 | Cooked manicotti shells | |
2 | Water-packed tuna - drained | |
- 5 oz) | ||
1/2 cup | 73g / 2.6oz | Non-fat cottage cheese |
1 tablespoon | 15ml | Dried parsley |
1/4 cup | 15g / 0.5oz | Diced onion |
1 teaspoon | 5ml | Lemon juice |
1/4 teaspoon | 1.3ml | Dill weed |
Sauce | ||
1/2 cup | 73g / 2.6oz | Non-fat cottage cheese - blended smooth |
1/2 cup | 118ml | Plain non-fat yogurt |
1/4 teaspoon | 1.3ml | Dill weed |
1/8 teaspoon | 0.6ml | Garlic powder |
Topping | ||
2 tablespoons | 30ml | Grated parmesan cheese |
Cook manicotti according to package directions. Drain and cool. Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a bowl. Stuff manicotti shells with tuna mixture and place seam side down in an 11x7" baking disk sprayed with non-stick cooking spray. Combine ingredients for sauce and spoon over manicotti. Sprinkle with Parmesan. Bake at 350'F. for 30 minutes. Serves 4, two shells each.
Nutritional information: 285 calories, 3 grams fat, 246 milligrams calcium.
By Tuna Stuffed Manicotti on StufTuna, fed Manicotti
Source:
Chef Bill Bracken, the Peninsula Hotel in Beverly Hills
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