Angellina Scaffidi made the best Manicotti I ever ate. Now, with all the No-Fat ingredients around (these cook well, though I don't like the taste "raw") I can go back to my childhood and feel as if I'm eating really rich and wonderful food, but now with few fats and very low calories......maybe this is:
ANGELLINA'S "HEART HEALTHY" MANICOTTI
Filling for 15-20 Manicotti "Sewer Pipes"
1 pint No-Fat Riccotta
1/3 cup No-Fat Parmesan
1/3 cup Feta
1/2 cup cooked/chopped Spinach
2 cloves Garlic-finely minced
1/2 tsp each-Basil,Oregano,Thyme
1/4 tsp Nutmeg
Mix the above thoroughly and stuff UNCOOKED Manicotti Shells
Place stuffed shells in cooking dish, lightly coated with Olive Oil, and cover with favorite sauce, thinned by half with a decent red wine. I make my own sauce, but when I out of it, I use Hunt's cheapo stuff which I add spices to for taste. Hunt's Traditional is really quite good and very low on fat.
Sprinkle top with 1/2 cup No-Fat Parmesan
Bake at 350 for one hour.
Cool 15 minutes before serving.