- Total Time
A combination of three cheeses makes this filling extra creamy and flavorful.
uncooked manicotti shells8 item(s)
part-skim ricotta cheese1 ½ cup(s)
part-skim mozzarella cheese1 cup(s), shredded, shredded (4 ounces)
grated Parmesan cheese⅓ cup(s)
table salt¼ tsp
black pepper¼ tsp
Italian seasoning1 tsp, dried
chopped frozen spinach10 oz, thawed, drained and squeezed dry
egg(s)1 large, lightly beaten
egg white(s)1 item(s)
olive oil cooking spray1 spray(s)
bottled reduced fat pasta sauce1 ½ cup(s), roasted garlic flavor
- Preheat oven to 350°F.
- Cook pasta according to package directions, omitting salt and fat. Drain and rinse.
- Combine ricotta cheese and next eight ingredients in a medium bowl, stirring well. Spoon mixture evenly into pasta shells. Place shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon pasta sauce evenly over shells. Cover and bake at 350°F for 20 minutes or until thoroughly heated. Serve warm. Yield: 8 servings (serving size: 1 shell and about 1⁄2 cup sauce).