Spinach Manicotti

Yield: 8 servings (serving size: 1 stuffed shell)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 0.0%
  • Fat: 9.8g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.7g
  • Carbohydrate: 23.7g
  • Fiber: 2.2g
  • Cholesterol: 48mg
  • Iron: 0.0mg
  • Sodium: 572mg
  • Calcium: 0.0mg

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

  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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