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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 2 |
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Loved these! Substitute cottage cheese for the ricotta cheese, & grated Romano cheese for the Parmesan, if you choose. It is possible to substitute frozen, chopped broccoli for spinach. Found in Kraft's Food & Family. 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:
1. Preheat oven to 350°F.
2. Spray large nonstick skillet with cooking spray.
3. Add mushrooms and garlic; cook 5 minute on medium heat, stirring frequently.
4. Remove from heat.
5. Beat egg whites lightly in medium bowl.
6. Add mushroom mixture, spinach, ricotta cheese and half each of the mozzarella and Parmesan cheeses; mix well.
7. Check for seasoning.
8. Spoon evenly into manicotti shells.
9. Place in 13x9-inch baking dish sprayed with cooking spray.
10. Cover with spaghetti sauce.
11. BAKE 40 minutes or until heated through.
12. Top with the remaining mozzarella and Parmesan cheeses; continue baking 5 minute or until mozzarella cheese is melted.
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