Ingredients
1 carton (15 ounces) reduced-fat ricotta cheese1 small onion, finely chopped1 large egg, lightly beaten2 tablespoons minced fresh parsley1/2 teaspoon pepper1/4 teaspoon salt1 cup shredded part-skim mozzarella cheese, divided 1 cup grated Parmesan cheese, divided4 cups marinara sauce1/2 cup water1 package (8 ounces) manicotti shellsAdditional parsley, optional
Preparation
Preheat oven to 350°. In a small bowl, mix the first 6 ingredients; stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. In another bowl, mix marinara sauce and water; spread 3/4 cup sauce onto bottom of a 13x9-in. baking dish coated with cooking spray. Fill uncooked manicotti shells with ricotta mixture; arrange over sauce. Top with remaining sauce.
Bake, covered, 50 minutes or until pasta is tender. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. If desired, top with additional parsley.
