Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Manicotti Pasta Shells -- |
| \N \N | Cooked and drained |
| 1 pack | (10 Oz) Frozen Spinach, chopped, thawed |
| 1 tablespoon | Green Onions -- chopped |
| ¼ teaspoon | Ground Nutmeg |
| 1 cup | Cottage Cheese, Lowfat -- |
| \N \N | Rinsed and drained |
| ¼ cup | Skim Milk |
| 2 teaspoons | Fresh Parsley -- chopped |
| 1 \N | Egg White |
| 2 cups | Tomato Sauce |
| ¼ cup | Tomato Paste |
| ½ teaspoon | Garlic Powder |
| ¾ teaspoon | Dried Oregano |
| ½ teaspoon | Dried Basil |
| 2 tablespoons | Parmesan Cheese -- grated |
1. Preheat oven to 350 F.
2. Cook the spinach, onions, and nutmeg in a small amount of water and drain.
3. Mash the cottage cheese with skim milk and parsley and add to the spinach.
4. Beat egg white with a fork until frothy and add to spinach mixture.
5. Combine remaining ingredients and cook over low heat 3-5 mins.
6. Stuff spinach mixture into manicotti shells.
7. Spoon a layer of tomato sauce on the bottom of a baking dish and arrange shells on top. Pour remaining sauce over manicotti and sprinkle with Parmesan cheese.
8. Bake for 30 mins.
YIELD: 6 servings.
1 serving = 320 Cal; 17 Prot; 1⅗ Fat; 60 Carb; ⅗ Sat; ⅗ Mono; ⅗ Poly; 3⅕ Chol; 370 Na
Recipe By : The Living Heart Diet by M. E. DeBakey ISBN 0-671-61998-5
From: Dan Klepach Date: 02-27-95 (227) Fido: Cooking