Low Fat Mexican Manicotti Recipe
I love Mexican food, but also have a growing love for Italian or anything with pasta, smothered in cheese and sauce. This Low Fat Mexican Manicotti is exactly that, and full of flavor. It is the best of both worlds, combined into a healthy and simple dinner, you are sure to love.
9x13-inch Baking Pan
- 2 (16 ounce) fat free refried beans
- 1 ounce taco seasoning packet
- 16 manicotti shells uncooked, (whole wheat if you can find them)
- 32 ounces green taco sauce 2 (16 ounce bottles)
- 1 cup low fat mozzarella grated cheese
Stuff mixture into uncooked shells. I use a plastic baggie with a cut corner. Then squeeze the mixture in both sides of the manicotti shell.
Lay stuffed shells into a 9X13 pan. Mix the green taco sauce with 1 bottle of water. (Use one of the bottles the sauce came in.) Pour sauce over manicotti, cover with foil, and bake at 350 degrees for 1 hour. Remove from heat and sprinkle with cheese. Put back in oven until cheese is melted without the foil this time.
Garnish with green onions, olives, tomatoes, and cut up lettuce.
If you are looking to add meat to this recipe, here is what I recommend:
-Chicken (grilled or shredded)
-Shredded Turkey Breast
Calories: 263kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1588mg | Potassium: 360mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1479IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 1mg