EatingWell's Manicotti
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. 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. To make a more healthful version of manicotti, egg whites replace whole eggs, and part-skim replaces whole-milk ricotta in the lightened up filling.
Source: EatingWell Magazine, September/October 1995
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Per Serving:
494 calories; protein 26.2g; carbohydrates 60g; dietary fiber 7.2g; sugars 20.2g; fat 15.9g; saturated fat 6.7g; cholesterol 94.2mg; vitamin a iu 4251.6IU; vitamin c 97.9mg; folate 44.4mcg; calcium 438mg; iron 6mg; magnesium 49.1mg; potassium 1173.2mg; sodium 1936.6mg; thiamin 0.2mg.
Exchanges:
1 1/2 starch, 3 vegetable, 2 medium-fat, 1 fat