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Spinach Manicotti

Prep time 7 mins
Cook time 30 mins
Yield 8 servings (serving size: 1 shell and about 1/2 cup sauce)
A combination of three cheeses makes this filling extra creamy and flavorful.

Ingredients

  • 8 manicotti shells, uncooked
  • 1 1/2 cups part-skim ricotta cheese
  • 1 cup (4 ounces) pre-shredded part-skim mozzarella cheese
  • 1/3 cup (1.3 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried Italian seasoning
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg, lightly beaten
  • 1 large egg white
  • Olive oil-flavored cooking spray
  • 2 1/2 cups low-fat roasted garlic pasta sauce

Nutrition Information

  • calories 221
  • fat 9.8 g
  • satfat 5.1 g
  • protein 15.4 g
  • carbohydrate 17.7 g
  • cholesterol 54 mg
  • iron 1.6 mg
  • sodium 654 mg
  • caloriesfromfat 40 %
  • fiber 5.7 g
  • calcium 358 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 8 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 pasta sauce evenly over shells. Cover and bake at 350° for 20 minutes or until thoroughly heated. Serve warm.

Oxmoor House Healthy Eating Collection