* Exported from MasterCook *

Spinach and Cheese Manicotti

Recipe By : "3 Fat ****** " Website
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10-oz pkg frozen chopped spinach
olive oil flavored cooking spray
2 teaspoons olive oil
2/3 cup finely chopped onion
2 cloves garlic -- minced
15 ounces light ricotta cheese
1/2 cup parmesan cheese -- divided
2 egg whites
1/4 teaspoon dried crushed red pepper
1/8 teaspoon ground nutmeg
8 manicotti shells *
2 cups fat-free spaghetti sauce **

Cook spinach according to package directions. Drain well, and press gently between
paper towels to remove excess moisture. Set spinach aside.

Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until
hot. Add onion and garlic; saute 8 minutes. transfer onion mixture to a bowl. Add spinach,
ricotta cheese, 1/4 cup parmesean cheese, egg whites, crushed red pepper, and nutmeg;
stir well.

Cook manicotti shells according to package directions, omitting salt and oil; drain well.
Stuff spinach mixture evenly into cooked shells.

Spread 1/2 cup spaghetti sauce over bottom of a 9x13 inch pan. Place filled shells over
sauce. Pour remaining spaghetti sauce over shells.

Cover and bake at 375* for 30 minutes or until thoroughly heated. Sprinkle with remaining
1/4 cup parmesean cheese.


* Fill uncooked manicotti shells and add a little water to the sauce. They will be easier to
fill, and the final texture will be al dente.

** Personal note: In place of fat-free spaghetti sauce, I sometimes use a can of crushed tomatoes with a shot of red wine and some Italian seasoning in it.


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NOTES : Nutritional analysis per serving, per recipe:
408 Calories; 11.5 g. Fat; 6 g. Fiber; 33 mg. Cholesterol

8 POINTS per serving

Website: http://www.************** /recipes

M.C. formatted by Dina (mdkbweiss@erols.com) on 10/1/99.