Spinach Manicotti

recipe

Yield:

8 servings (serving size: 1 stuffed shell)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

Preheat oven to 350°.

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

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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Oxmoor House

July 2010
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