Tomato and Goat Cheese Manicotti

Tomato and Goat Cheese Manicotti
(makes 8 servings)


  • 8 ounces lasagna noodles (8 noodles)
  • 2 cups 1 percent cottage cheese
  • 2 cloves garlic, minced
  • ¼ cup julienned basil leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups chopped roasted tomatoes, or 1 can (15 ounces) fire-roasted tomatoes
  • ⅔ cup low-sodium chicken broth
  • 2 ounces soft goat cheese


  • Preheat oven to 375 degrees F. Bring large pot of salted water to a boil. Add noodles and cook 6 min. Drain in single layer on towel.
  • In small-size bowl, whisk cottage cheese, garlic, basil, salt, and black pepper.
  • In medium-size saucepan over medium heat, combine tomatoes, broth, and half of the goat cheese. Bring to a boil.
  • Coat small baking dish with cooking spray. Spread ¼ cup of the tomato sauce on bottom. Spread 1/4 cup of the cottage cheese mixture onto one noodle, leaving 1 inch margin on one end. Roll up pasta from other end. Place seam side down in dish. Repeat with remaining noodles.
  • Pour remaining sauce over top (cover all surfaces), and dot with remaining goat cheese. Cover with foil and bake for 20 minutes

Make 8 Servings:

Weight loss recipes Amount Per Serving : 203 Calories, 13 g Protein, 27 g Carbohydrates, 2 g Dietary Fiber, 5 g Fat, 2 g Saturated Fat, 447 mg Sodium


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