Skinny Stuffed Manicotti

The trick to making stuffed manicotti “skinny” is to use homemade, low point crepes instead of manicotti noodles.  The recipe for the crepes is included in this post.  But, it’s not just for manicotti – you can use it for many other things.  Breakfast, dessert, etc.

To make the crepe batter, you simply place 1/4 cup whole wheat flour, 1/4 cup white flour, 3/4 cup skim milk, one egg, 1/2 tsp oil and 1/4 tsp salt in the blender.

Then, simply blend it up until everthing is smooth.

Heat a 6″ nonstick pan over medium-low heat.  Spray with nonstick cooking spray.  Pour 2 tbsp of batter into pan and immediately swirl the pan around slowly to coat the bottom of the pan with the batter.

Cook for about 30 seconds, or until the underside just starts to turn brown.  Run a spatula under the edge of the crepe and flip over.

Cook for about 10 seconds on this side – again, until the underside is just browned.  Remove to a plate and continue with remaining batter.

To prepare the Manicotti, combine the following in a large bowl:  8 oz ricotta cheese, 3/4 cup mozarella cheese and 1 egg.

Combine that and add 4-5 oz frozen spinach that has been thawed and drained well. You can stop right there if you want.  Or, you can add some meat for added protein.  I added 1/2 pound ground turkey, cooked. 

When you get all that stirred up reallly well, place 1/4 cup of this filling on each crepe and roll up.

Put some marinara (or spaghetti sauce, or, in my case, leftover pizza sauce) in the bottom of a baking dish- just enough to cover the bottom.  Place manicotti seam side down over the sauce.

Continue with remaining filling and crepes.  Top the manicotti with more marinara sauce and a little more mozzarella cheese.

Cover with foil and bake at 350 degrees for 20-25 minutes, or until cheese is melted and manicotti is heated through.

Skinny Stuffed Manicotti

Serves: 4 (2 Manicotti per serving)         WW Points Per Serving:  10 pts without turkey; 11 pts with turkey



  • 1/4 cup whole wheat flour
  • 1/4 cup white flour
  • 3/4 cup skim milk
  • 1 egg
  • 1/2 tsp oil
  • 1/4 tsp salt


  • 8 oz Part Skim Ricotta cheese
  • 1 cup mozarella cheese
  • 1 egg
  • 5 oz frozen spinach, thawed and drained well
  • 2 tbsp fresh marmesan cheese, grated
  • 16 oz. marinara sauce (or spaghetti or pizza sauce)
  • Salt & Pepper, to taste
  • 1/2 pound ground turkey, cooked (optional)


Place all ingredients for crepes in blender and blend until smooth.  Heat 6″ nonstick pan over medium-low heat.  Spray pan with nonstick cooking spray.  Pour 2 tbsp. of batter into pan and swirl to coat bottom of pan.  Cook for 30 seconds and flip. Cook another 10 seconds.  Remove to plate.  Repeat with remaining batter.

For manicotti, combine ricotta, 3/4 cup mozzarella, egg, spinach, parmesan cheese, salt, pepper and cooked turkey in large bowl.  Place 1/4 cup filling on crepe and roll up.  Continue with remaning filling and crepes.

Pour some of the marinara sauce in bottom of baking dish.  Place rolled up manicotti over sauce.  Pour remaining sauce over all and top with remaining 1/4 cup mozzarella cheese.  Cover with foil and bake at 350 degrees or until cheese is melted and manicotti are heated through.


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