Directions:
- In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
- Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 7 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.93 Kcal (1080 kJ) | ||
| Calories from fat | 119.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.28g | 20% | |
|---|---|---|---|
| Cholesterol | 42.09mg | 14% | |
| Sodium | 1341.85mg | 56% | |
| Potassium | 559.41mg | 12% | |
| Total Carbs | 19.69g | 7% | |
| Sugars | 8.09g | 32% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 15.23g | 30% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.9mg | 10% | |
| Calcium | 339.9mg | 34% | |
| Amount Per 100 g | |||
| Calories | 94.24 Kcal (395 kJ) | ||
| Calories from fat | 43.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 20% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 14% | |
| Sodium | 490.26mg | 56% | |
| Potassium | 204.38mg | 12% | |
| Total Carbs | 7.19g | 7% | |
| Sugars | 2.96g | 32% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 5.57g | 30% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.7mg | 10% | |
| Calcium | 124.2mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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