Good Lifestyle

There are a thousand ways to plot a piece of pasta fromRavioli with three cheeses in a tower taken, saucouslasagna-But the only common denominator is a calorie deluge and an abundance of sodium. To deliver the comfort of the red food creature from Italian food, we keep the cheese stuffing, but to do something that you can feel good to eat in this manicottina recipe: we use low fatsricotta and cottage cheese cut with many spinach jumped and artichoke hearts. You will not lose a taste with this meal, just on calories. To dig!

Nutrition:450 calories, 11 g of grease (4 g saturated), 810 mg of sodium

Serves 4

You will need

1 tablespoon of olive oil
3 podsminced garlic
1 JAR (6oz) Hearts Marinated Artichokes
1 bag (10 oz) frozen spinach, thawed
Black salt and pepper
1 small onion, minced
1/2 c. Tea of ​​red pepper flakes
1 bobbin (28 oz) crushed tomatoes
12 manicott tubes
1/2 cup of low fat ricotta cheese
1/4 cup cheese cottage low in bold
1/4 cup grated parmesan
1/2 cup of mozzarella shredded

How to do it

1. Preheat the oven to 350 ° F.
2. Heat half of the olive oil in a medium heat stove.
3. Add a third of garlic and jumped for about 1 minute, until soft and light brown.
4. Add the artichoke and spinach cores.
5. Bake for about 3 minutes, until the vegetables are heated.
6. Drain any water that collects in the bottom of the pan.
7. Season with black salt and pepper.
8. Heat the remaining olive oil in an average saucepan on average heat.
9. Add the remaining garlic, onions and red pepper flakes and cook for about 3 minutes until the onion is mild.
10. Add the tomatoes and simmer for 10 minutes.
11. Season with salt and pepper.
12. While simmering sauce, cook the manicotti in a large saucepan of boiling water for about 7 minutes, up to the soft but run out of Al Dente. Drain.
13. Combine the artichoke-spinach mixture with ricotta, cottage cheese and parmesan.
14. Use a small spoon to treat each manicott thoroughly with the cheese mix.
15. Cue half of the tomato sauce at the bottom of a cooking dish of 13 "x 9".
16. Top with the manicotti, then cover with the remaining sauce.
17. Sprinkle mozzarella everywhere.
18. Cook for about 20 minutes until cheese is melted and boiling sauce.

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