Stuffed manicotti

Yield: 6 servings

Measure Ingredient
12 Manicotti Pasta Shells --
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 --
Rinsed and drained
¼ cup Skim Milk
2 teaspoons Fresh Parsley -- chopped
1 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

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