Spinach and Cheese Manicotti
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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! Spinach and Cheese Manicotti is filled with the flavors you know and love.
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
- Preheat the oven to 350 degrees F.
- Prepare the manicotti shells according to the package directions; drain, rinse, and drain again. Spray the pasta lightly with nonstick vegetable spray.
- 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.
- Fill each manicotti shell with about 1/3 cup of the cheese mixture, then place them in a 9- x 13-inch 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.
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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