Cheese-Stuffed Manicotti

This is from the WW New and Complete Cookbook.

Makes 6 Servings

You need:
1 tsp olive oil
3 garlic cloves, minced
1 (14 1/2 oz) can tomato puree'
2 tsp dried oregano
2 tsp finely chopped fresh basil, or 1/2 tsp dried
1/4 tsp freshly ground pepper
1 1/2 cups part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
Directions:
In a large nonstick skillet over medium heat, heat the oil.  Saute' the garlic until golden, about 2 minutes.  Stir in the tomato puree', oregano, basil and pepper; bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat oven to 350 degrees; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg and parsley.  Fill the manicotti with cheese mixture; place in the baking dish.  Pour sauce over shells.  Bake until browned and bubbling, 30-40 minutes.
Nutritionals: for 2 stuffed shells with sauce-368 calories, 15g fat, 36g carbs, 3g fiber, 25g protein= 10 WW points, so 5 WW points per shell.  You can adjust to what you want to eat for the day or if you want a smaller portion for lunch.