14 manicotti tubes (about 8 ounces)
1 recipe Chunky Garden Marinara Sauce, 1 recipe Arrabbiata Sauce or 3 1/2 cups Savory Meat Sauce
1 cup shredded nonfat or reduced-fat mozzarella cheese
3 cups nonfat or low-fat ricotta cheese
1 1/2 cups shredded nonfat or reduced-fat mozzarella cheese
1/4 cup fat-free egg substitute
1/3 cup grated nonfat or regular Parmesan cheese
3 tablespoons finely chopped fresh parsley
Cook the manicotti al dente according to package directions. Drain well, and set aside.
To make the filling, place all of the filling ingredients in a large bowl, and stir to mix well.
Coat a 9-x-13-inch baking pan with nonstick cooking spray, and spoon a thin layer of sauce over the bottom of the pan. Using a small spoon, stuff about 1/3 cup of the filling mixture into each of the tubes, and arrange the filled tubes in the pan. Pour the remaining sauce evenly over the manicotti.
Bake uncovered at 350°F for about 30 minutes, or until heated through. Sprinkle the cup of mozzarella over the top, and bake for 5 additional minutes, or just until the cheese is melted. Remove the dish from the oven, and let sit for 10 minutes before serving