12 Ingredients
  • 1 1/2 ounces sun-dried tomatoes, (about 15 halves)
  • 6 sheets no-boil manicotti
  • 1 sixteen-ounce container nonfat ricotta cheese
  • 2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley
  • 1/4 cup roughly chopped fresh basil leaves
  • 1 large egg yolk
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups Tomato Sauce
  • 3 tablespoons (1/2 ounce) freshly grated Parmesan cheese
  • olive oil cooking spray
Nutrition
171
9% daily value
10 servings
                                       
                                            vegetarian
     

Fat

11% 7

Saturated

21% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

6% 18

Carbs (net)

- 16

Fiber

9% 2

Sugars

- 4

Sugars, added

- 0

Protein

18% 9

Cholesterol

14% 43

Sodium

19% 453

Calcium

13% 133

Magnesium

7% 30

Potassium

9% 421

Iron

6% 1

Zinc

10% 1

Phosphorus

21% 150

Vitamin A

13% 116

Vitamin C

18% 16

Thiamin (B1)

6% 0

Riboflavin (B2)

12% 0

Niacin (B3)

8% 1

Vitamin B6

12% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

57% 9

Vitamin E

8% 1

Vitamin K

20% 24

Sugar alcohols

- 0

Water

- 158
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