I loved this recipe. It was so easy to make, tasted great, doesn't cost much, and is a great make-ahead recipe. Just place a covered dish of unbaked stuffed shells in the freezer and bake for 30-35 instead of 20 minutes to heat. I did make a few adjustments however, I used cottage cheese in place of the ricotta because I prefer the taste, and I used a blend of reduced fat cheese instead of mozzarella, again because of taste preference.
Yield: 8 servings (serving size: 1 stuffed shell)
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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
- 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
- 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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