Heavenly Manicotti with Light Swiss Cheese

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Heavenly Manicotti with Light Swiss Cheese

Try these other light variations for tasty manicotti: Add cooked, shredded or ground chicken or sautéed mushrooms and onions to the cheese before stuffing shells. Use light, chunky tomato sauce instead of Béchamel.

Prep Time:
40 mins
Cook Time:
25 mins
Total Time:
1 hr, 5 mins

These creamy, stuffed shells get a burst of big flavor with our bold, nutty Light Swiss Cheese. Your whole family will love this lighter version of an Italian favorite.

Ingredients
Mannicotti Shells
  • 12 manicotti shells
  • 1 (8 oz.) container part-skim ricotta cheese
  • ½ lb Finlandia Light Swiss Cheese, shredded
  • 2/3 cup milk
  • 2 tbsp Parmesan cheese
  • 2 cup frozen chopped spinach, drained
  • Bechamel Sauce (see recipe below)
Béchamel Sauce
  • 1/4 cup Finlandia Unsalted Butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 small bay leaf
  • dash dried leaf thyme, crumbled
  • salt and white pepper to taste
  • nutmeg, to taste
Instructions
Mannicotti Shells

Cook manicotti shells as directed, remove before completely soft. Drain and rinse with cool water. Combine ricotta cheese, Finlandia Light Swiss, milk and Parmesan until smooth. Add spinach. Stuff manicotti. Place side by side in a baking dish. Pour Béchamel sauce over manicotti. Bake at 350 for 25 minutes.

Béchamel Sauce

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.


Heavenly Manicotti with Light Swiss Cheese These creamy, stuffed shells get a burst of big flavor with our bold, nutty Light Swiss Cheese. Your whole family will love this lighter version of an Italian favorite. 40 mins 25 mins 1 hr, 5 mins Mannicotti Shells12 manicotti shells1 (8 oz.) container part-skim ricotta cheese lb Finlandia Light Swiss Cheese, shredded2/3 cup milk2 tbsp Parmesan cheese2 cup frozen chopped spinach, drainedBechamel Sauce (see recipe below)Bchamel Sauce1/4 cup Finlandia Unsalted Butter1/4 cup all-purpose flour2 cups milk1 small bay leafdash dried leaf thyme, crumbledsalt and white pepper to tastenutmeg, to taste Mannicotti Shells Cook manicotti shells as directed, remove before completely soft. Drain and rinse with cool water. Combine ricotta cheese, Finlandia Light Swiss, milk and Parmesan until smooth. Add spinach. Stuff manicotti. Place side by side in a baking dish. Pour Béchamel sauce over manicotti. Bake at 350 for 25 minutes. Béchamel Sauce In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes. Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point). Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.