EatingWell's Manicotti

From EatingWell: September/October 1995 — Subscribe Now!

Sue Palladino of Upper Darby, Pennsylvania, learned to make many Italian specialties from her husband's family, including a sublime manicotti that uses thin crepes, or crespelle, to enclose the cheese filling. An enthusiastic cook, Ms. Palladino has always treated her husband and family to made-from-scratch meals. But after her husband's heart attack in 1994, she began to adapt her family's favorite Italian recipes to their new way of life and asked EatingWell for help in coming up with a more healthful version of manicotti.

READER'S COMMENT:

"This recipe is a real family pleaser! I took it one step further and used egg substitute instead of the whole eggs, and also added a touch of fat free mozzerella for texture. Delish!! "

Comments

Comment	Posted
This recipe is a real family pleaser! I took it one step further and used egg substitute instead of the whole eggs, and also added a touch of fat free mozzerella for texture. Delish!! newyorkyankeesfan	4 weeks 6 days ago