Three-Cheese Stuffed Manicotti
Adapted from
ConAgra Foods, Inc.
10 servings
| 10 pcs manicotti pasta, cooked and drained | 1 tbsp parmesan cheese, shredded | ||
| 16 ozs low-fat spaghetti sauce | 1 tsp salt | ||
| 10 ozs frozen spinach, thawed and drained | 1/4 tsp garlic powder | ||
| 7 ozs fat-free cottage cheese | 4 ozs mozzarella cheese, shredded | ||
| 1/4 cup egg whites, slightly beaten |
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Preheat oven to 400. In a 11" x 7" dish, spread 3/4 cup sauce evenly onto bottom; set aside. In a mixing bowl, combine spinach, cottage cheese, egg whites, Parmesan cheese, salt, and garlic powder. Mix well. Stuff each cooked manicotti shell with heaping 1/4 cup spinach mixture. Arrange pasta over sauce in dish. Spread remaining sauce over pasta. Bake, covered, for 20 minutes, or until bubbling. Sprinkle with mozzarella. Bake, uncovered, for 7 more minutes, or until cheese has melted.
| Calories | 132 | %CFF | 13 % | |
| Total Fat | 2 g | Saturated Fat | 0.5 mg | |
| Protein | 9 g | Cholesterol | 2 g | |
| Carbohydrates | 21 g | Sodium | 503 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
2.4 WW Points | ||||
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Rated by 2 users (4.5)
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