Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 package frozen chopped spinach -- (10 oz)

  3. olive oil flavored cooking spray

  4. 2 teaspoons olive oil

  5. 2/3 cup finely chopped onion

  6. 2 cloves garlic -- minced

  7. 1 carton light ricotta cheese -- (15 oz)

  8. 1/2 cup parmesean cheese -- divided

  9. 2 egg whites

  10. 1/4 teaspoon dried crushed red pepper

  11. 1/8 teaspoon ground nutmeg

  12. 8 manicotti shells*

  13. 2 cups fat free spaghetti sauce

Instructions Jump to Ingredients ↑

  1. Cook spinach according to package directions. Drain well, and press gently between paper towels to remove excess moisture. Set spinach aside. Coat a medium saucepan with cooking spray; add oil. Place over medium high heat until hot. Add onion and garlic; saute 8 minutes. transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 cup parmesean cheese, egg whites, crushed red pepper, and nutmeg; stir well. Cook manicotti shells according to package directions, omitting salt and oil; drain well. Stuff spinach mixture evenly into cooked shells. Spread 1/2 cup spaghetti sauce over bottom of a 9x13 inch pan. Place filled shells over sauce. Pour remaining spaghetti sauce over shells. Cover and bake at 375* for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 cup parmesean cheese. *Fill uncooked manicotti shells and add a little water to the sauce. They will be easier to fill, and the final texture will be al dente.


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