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Cristina's Low-Fat Manicotti

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Recipe

A low-fat dish that's succulent taste will have you scooping out a second helping.

 

Yield

4 servings

Prep

30 min

Cook

90 min

Ready

120 min
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each spinach
frozen, package, drained, chopped
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¼ cup Parmesan cheese
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½ teaspoon nutmeg
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1 each egg whites
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1 x salt and black pepper
to taste
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12 shells pasta, manicotti shells
or 24 jumbo shells
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12 each tomatoes
roma tomatoes, halved
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1 each scallions, spring or green onions
bunch, chopped
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2 each garlic
cloves, minced
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½ each carrots
chopped
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¼ cup white wine
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
1 each spinach
frozen, package, drained, chopped
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59 ml Parmesan cheese
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2.5 ml nutmeg
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1 each egg whites
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1 x salt and black pepper
to taste
* Camera
12 shells pasta, manicotti shells
or 24 jumbo shells
* Camera
12 each tomatoes
roma tomatoes, halved
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1 each scallions, spring or green onions
bunch, chopped
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2 each garlic
cloves, minced
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0.5 each carrots
chopped
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59 ml white wine
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1 x salt and black pepper
to taste
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Directions

Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish.

Sauce: Place all ingredients in saucepan and simmer for 30 to 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 10423% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 121mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 5g 20%
Sugars g
Protein 12g
Vitamin A 88% Vitamin C 82%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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