Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Manicotti Shells, uncooked |
| 10 ounces | Frozen chopped spinach thawed and drained |
| 16 ounces | Part-skim ricotta cheese |
| 1 cup | Grated Parmesan cheese divided |
| ½ cup | Egg substitute |
| 2½ cup | Diced cooked chicken breast |
| 1 tablespoon | Basil |
| ¾ teaspoon | Pepper |
| 3 cups | Low-sodium tomato sauce OR- spaghetti sauce |
Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. When pasta is done, drain and set aside. Preheat oven to 350 degrees F.
Mix together ricotta cheese, ½ cup Parmesan cheese and egg substitute. Stir in remaining ingredients except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti. Cover with tomato sauce and sprinkle with the remaining ½ cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.
Serves 6 to 8
Each serving provides: 344 Calories; 34 g Protein; 24.3 g Carbohydrates; 12.9 g Fat; 68.3 mg Cholesterol; 492 mg Sodium.
Calories from Fat: 27%
Copyright National Pasta Association () (Reprinted with permission)