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Cristina`s Low-Fat Manicotti
| Ingredients | |||
| 12 | each | manicotti noodles or 24 jumbo shells | |
| 1 | each | spinach, frozen, package, drained, chopped | |
| 1/4 | cup | parmesan cheese | |
| 1/2 | teaspoon | nutmeg | |
| 1 | each | egg white | |
| 1 | salt and pepper, to taste | ||
| --- | Sauce | --- | |
| 12 | each | roma tomatoes, halved | |
| 1 | each | scallions, bunch, chopped | |
| 2 | each | garlic, cloves, minced | |
| 1/2 | each | carrot, chopped | |
| 1/4 | cup | white wine | |
| 1 | salt and pepper, to taste | ||
Directions: | |||
| Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish. Sauce: Place all ingredients in saucepan and simmer for 30 - 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes. | |||
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