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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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From . mushrooms, garlic, egg whites, frozen chopped spinach, part-skim ricotta cheese, shredded reduced fat mozzarella cheese, grated Parmesan cheese, manicotti shells, spaghetti sauce cvt Ingredients:
8 oz. sliced mushrooms |
2 cloves garlic, minced |
3 egg whites |
10 oz. frozen chopped spinach, thawed, well drained |
15 oz. part-skim ricotta cheese or cottage cheese |
1 cup (shredded reduced fat) mozzarella cheese, divided |
1/3 cup grated parmesan cheese or romano cheese, divided |
8 oz. manicotti (14 shells), cooked, drained |
2 cups spaghetti sauce |
Directions:
1. PREHEAT oven to 350 F. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 min. 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. Spoon evenly into manicotti shells.
2. PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
3. BAKE 40 min. or until heated through. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 min. or until mozzarella cheese is melted.
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