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Spinach and Cheese Manicotti

(2 Votes)
SERVES
4
COOK TIME
45 Min

If up till now you've shied away from making manicotti 'cause you thought it was hard to do, it's time to think again!

What You'll Need:
  • 8 ounces uncooked manicotti shells
  • Nonstick vegetable spray
  • 1 container (32 ounces) part-skim ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup egg substitute
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (16-ounce) jar light spaghetti sauce
What To Do:

  1. Preheat the oven to 350 degree F.

  2. Prepare the manicotti shells according to the package directions; drain, rinse, and drain again. Spray the pasta lightly with nonstick vegetable spray.

  3. In a large bowl, combine the ricotta cheese, mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg substitute, salt, and pepper. Add the spinach and mix well.

  4. Fill each manicotti shell with about 1/3 cup of the cheese mixture, then place them in a 9" x 13" glass baking dish that has been coated with nonstick vegetable spray. Pour the spaghetti sauce over the shells and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake for 35 to 40 minutes, or until hot and bubbling.
Notes

For an easy way to fill the manicotti shells, place the cheese mixture in a resealable plastic storage bag. Snip off a corner of the bag and squeeze the cheese mixture into the shells. Oh - for an extra burst of flavor, add 1/8 teaspoon ground nutmeg to the ricotta cheese mixture.

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