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2011-02-01Skinny Ricotta-Stuffed Manicotti with Pomodoro Sauce: Fat Free Ricotta, Manicotti Tubes, Olive Oil, Mushrooms, Spinach, Basil Leaves, Olive Oil, Onion, Garlic, Diced Tomatoes
Skinny Ricotta-Stuffed Manicotti with Pomodoro Sauce featuring Sorrento® Fat Free Ricotta

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Sorrento® Fat Free Ricotta

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Skinny Ricotta-Stuffed Manicotti with Pomodoro Sauce

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  • 1 cup Sorrento® Fat Free Ricotta
  • 8 Manicotti Tubes
  • 2 tbs Olive Oil
  • 2 cups Mushrooms, sliced
  • 2 cups Spinach
  • handful Basil Leaves, fresh
  • 2 tbs Olive Oil
  • 1/2 Onion, chopped
  • 2 cloves Garlic, crushed
  • 1 can Diced Tomatoes


To make Manicotti: Cook manicotti according to directions. Drain and set aside. In a large pan, heat olive oil over medium-high heat. Add mushrooms and sauté 3-4 minutes. Add spinach. Remove the pan from heat. Toss the spinach mixture until the spinach has wilted. Blend in the ricotta and basil. Stuff the cheese mixture into the manicotti tubes. Serve with pomodoro sauce.

To make Pomodoro Sauce: In a large fry pan, heat oil over medium heat. Add onion and sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Stir in the tomatoes and simmer 8 minutes. Season with salt and pepper.


By using the fat-free ricotta, this recipe has 12% less calories and 56% less fat per serving.*

Nutrition Information

266 Calories
7 g Fat
15 mg Cholesterol
230 mg Sodium
38 g Carbohydrate
9 g Sugars
13 g Protein
3 g Fiber

Higher fat version:

342 Calories
16 g Fat
30 mg Cholesterol
210 mg Sodium
36 g Carbohydrate
7 g Sugars
14 g Protein
3 g Fiber

Nutrition Information provided by Lynda Antonacci, RD, CDN


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