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| 1 1/2 |  | ounces sun-dried tomatoes(about 15 halves) |
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| 6 | | sheets no-boil manicotti |
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| 1 | | sixteen-ounce container nonfat ricotta cheese |
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| 2 | | tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley |
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| 1/4 | | cup roughly chopped fresh basil leaves |
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| 1 | | large egg yolk |
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| 1/8 | | teaspoon freshly ground nutmeg |
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| 1 | | teaspoon salt |
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| 1/4 | | teaspoon freshly ground black pepper |
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| 1 1/2 | | cups Tomato Sauce |
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| 3 | | tablespoons (1/2 ounce) freshly grated Parmesan cheese |
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| | Olive-oil cooking spray |
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| | 1. Preheat oven to 450°. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl. |
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| | 2. Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened. |
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| | 3. To tomatoes, add ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom. |
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| | 4. Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley. |
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| | | Per serving: 240 calories, 3 g fat, 65 mg cholesterol, 38 g carbohydrate, 840 mg sodium, 20 g protein, 4 g dietary fiber. |
