Cheesy Spinach Manicotti
- Reviews 2
Ready In: 1 hr 25 mins
Serves: 7
Yields: 14 filled shells
Ingredients
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
- 3 egg whites
- 1 (10 ounce) package frozen chopped spinach, thawed, well drained
- 15 ounces part-skim ricotta cheese
- 1 cup shredded reduced-fat mozzarella cheese, divided
- 1⁄3 cup grated parmesan cheese, divided
- 2 -4 pinches crushed red pepper flakes
- 8 ounces cooked manicotti, well drained (14 shells)
- 2 cups spaghetti sauce
Directions
- Preheat oven to 350°F.
- Spray large nonstick skillet with cooking spray.
- Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
- Remove from heat.
- Beat egg whites lightly in medium bowl.
- Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
- Check for seasoning.
- Spoon evenly into manicotti shells.
- Place in 13x9-inch baking dish sprayed with cooking spray.
- Cover with spaghetti sauce.
- BAKE 40 minutes or until heated through.
- Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.
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