Turn traditional manicotti into a low-fat, healthy meal by swapping out full-fat cheeses and meats for low-fat dairy, lean meat and vegetables that still deliver on taste. Low-fat manicotti fillings include spinach ricotta, chicken sausage with roasted vegetables, eggplant parmesan, butternut squash with kale, and mozzarella with mushrooms.
For low-fat spinach ricotta manicotti, preheat the oven to 375 degrees Fahrenheit. Cook an 8-ounce box of manicotti according to the box directions, and drain well on a towel when finished. Meanwhile, combine 1 1/2 cups low-fat Italian shredded cheese, 1/4 teaspoon red pepper flakes, 15 ounces ricotta cheese, 10 ounces thawed frozen chopped spinach, and two chopped garlic cloves in a medium bowl. Beat an egg and add it to the bowl.
Use a spoon to stuff the spinach ricotta mixture into the pasta shells. Spread 1 cup of the marinara sauce into a greased glass baking dish before adding the manicotti. Add the stuffed pasta and pour more pasta sauce over the shells to keep them from drying out. Cover the baking dish with foil and bake for 30 minutes. Carefully remove the foil, sprinkle 1/2 cup of the low-fat Italian cheese blend over the shells, and bake uncovered for another five minutes. Serve hot.