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Easy Spinach Manicotti (Lacto)
1 pk Manicotti pasta (jumbo Shells will also do) 1 Jar of your favorite pasta Sauce 1 Container of fat free Ricotta cheese 1 Egg white (or fave egg Replacer) 1 cn Spinach (or use frozen if You can?t find it canned) 1 pk Shredded fat free mozzarella Cheese Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick -- not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... basil, oregano, parsley, etc. When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top. This freezes well. I generally make this the night before and refrigerate it for the next day. Yum! Source: original recipe Posted by "Berger, Jennifer N." |
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