Easy Spinach Manicotti
Cheesy, juicy and full of flavors. It's an easy and tasty weeknight meal
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, manicotti shells
jumbo, 1 package |
*
|
| 16 | ounces |
pasta sauce
1 jar |
* |
| 1 | pound |
ricotta cheese
fat-free |
|
| 1 | each |
egg whites
|
*
|
| 1 | bunch |
spinach
|
|
| 2 | cups |
mozarella cheese, fat-free
shredded |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, manicotti shells
jumbo, 1 package |
*
|
| 462.4 | ml/g |
pasta sauce
1 jar |
* |
| 453.6 | g |
ricotta cheese
fat-free |
|
| 1 | each |
egg whites
|
*
|
| 1 | bunch |
spinach
|
|
| 473 | ml |
mozarella cheese, fat-free
shredded |
* |
Directions
Cook manicotti or shells until almost done.
Meaning the pasta should still be a little hard.
Drain and cool.
In a bowl, mix ricotta cheese, spinach, egg white with half of the package mozzarella cheese.
Mixture should be a little thick -- not runny.
If runny, add more mozzarella cheese.
Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer, basil, oregano, parsley, etc.
When manicotti is cool, stuff with mixture and place in a baking pan.
Top with remaining pasta sauce and sprinkle remaining mozzarella cheese.
Bake for about 30 minutes at 350℉ (180℃) F or until cheese is fully melted on top.
This freezes well.
