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Spinach Manicotti

Yield 8 servings (serving size: 1 stuffed shell)

Ingredients

  • 8 uncooked manicotti shells
  • 1 1/2 cups part-skim ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 large egg, lightly beaten
  • 1 large egg white
  • Olive oil-flavored cooking spray
  • 2 1/2 cups marinara sauce

Nutrition Information

  • calories 243
  • caloriesfromfat 0.0 %
  • fat 9.8 g
  • satfat 4.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.7 g
  • carbohydrate 23.7 g
  • fiber 2.2 g
  • cholesterol 48 mg
  • iron 0.0 mg
  • sodium 572 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse.

  3. Combine ricotta cheese and next 7 ingredients in a medium bowl, stirring well. Spoon mixture evenly into pasta shells. Place shells in an 11- x 7-inch baking dish coated with cooking spray. Spoon marinara sauce evenly over shells. Bake, covered, at 350° for 20 minutes or until thoroughly heated.

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