Recipe by lilkittykt
this came from Mr. Food's quick and easy diabetic cooking * an easy way to fill the pasta is to place the cheese mixture in a large resealable plastic storage bag, then snip off a corner, just squeeze the filling into the shells, like using a pastry bag*
Top Review by -Sylvie-
This is a lovely meal. It's a little messy to make but worth the effort. Next time I think I'll try it without the spaghetti sauce as I found it overpowered the lovely creamy spinach filling a bit. I'll either make my own sauce to top it with or I might try to just top it with 2 cups of chopped tomatoes! Thanks for sharing :)
- 1 (8 ounce) package manicotti (14 shells)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1⁄4 lb fresh mushrooms, diced
- 1 (32 ounce) container part-skim ricotta cheese
- 4 ounces shredded part-skim mozzarella cheese
- 1 egg
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon black pepper
- 2 cups light spaghetti sauce
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Cook the manicotti shells according to the package directions, omitting the salt; drain rinse and drain again and place in a large baking dish, preheat the oven to 400 degrees.
- Coat a small saucepan with nonstick cooking spray, add the onion and garlic and saute over medium heat until tender, add the mushrooms and saute until brown.
- Meanwhile, inn a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil, oregano and pepper, add the onion mixture; mix well.
- Spoon the mixture into the manicotti shells, top with the spaghetti sauce and sprinkle with the parmesan cheese, cover with aluminum foil andbake for 30-35 minutes, or until heated through.