Easy spinach manicotti (lacto)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Manicotti pasta (jumbo |
| Shells will also do) | ||
| 1 | Jar of your favorite pasta | |
| Sauce | ||
| 1 | Container of fat free | |
| Ricotta cheese | ||
| 1 | Egg white (or fave egg | |
| Replacer) | ||
| 1 | can | Spinach (or use frozen if |
| You can?t find it canned) | ||
| 1 | pack | Shredded fat free mozzarella |
| Cheese | ||
Directions
Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick -- not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... basil, oregano, parsley, etc.
When manicotti is cool, stuff with mixture and place in a baking pan.
Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top.
This freezes well. I generally make this the night before and refrigerate it for the next day. Yum! Source: original recipe
Posted by "Berger, Jennifer N." <Berger@...> to the Fatfree Digest [Volume 15 Issue 3] Feb. 3, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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