Tuna Stuffed Manicotti
Submitted by loreeadele
Manicotti shells stuffed with water-packed tuna, nonfat cottage cheese, lemon, and dill, topped with a creamy yogurt-cottage cheese sauce and Parmesan. A high-protein, low-fat spin on stuffed pasta that’s ready in an hour.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minStuffed pasta usually means ricotta, mozzarella, and enough cheese to put you in a food coma.
This version flips the script.
The filling swaps in water-packed tuna and nonfat cottage cheese spiked with dill, lemon juice, and parsley for a lighter, tangier stuffing that actually has some personality.
The sauce is just as clever: blended cottage cheese and plain yogurt seasoned with garlic and more dill, poured over the top so the shells bake up creamy without a drop of heavy cream.
A dusting of Parmesan gives you that golden, savory crust on top.
Variations
- Mediterranean twist: Add chopped sun-dried tomatoes and a pinch of oregano to the tuna filling
- Spinach addition: Mix in a handful of thawed, squeezed-dry frozen spinach for color and extra nutrients
Kitchen Tips
- Blend the sauce cottage cheese until completely smooth in a blender or food processor so the sauce is silky, not lumpy
- Cool the cooked manicotti shells before stuffing so they’re firm enough to handle without tearing
- A small spoon or piping bag makes stuffing the shells much easier than trying to push the filling in with your fingers
Ingredients
Directions
Cook manicotti according to package directions.
Drain and cool.
Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a bowl.
Stuff manicotti shells with tuna mixture and place seam side down in an 11×7 inch baking disk sprayed with non-stick cooking spray.
Combine ingredients for sauce and spoon over manicotti.
Sprinkle with Parmesan.
Bake at 350℉ (180℃) for 30 minutes. Serves 4, two shells each.
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