light spinach manicotti
(1 RATING)
I love manicotti and have several recipes, but made this one even lighter, but just as filling. Calories for 2 manicotti: 320 Fat: 5 grams Carbs: 41 grams
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prep time
20 Min
cook time
35 Min
method
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yield
7 serving(s)
Ingredients
- 1 - 8 oz pkg manicotti shells
- 1 - onion, diced
- 2 teaspoons minced garlic
- 1/4 pound mushrooms, diced
- 1 - 32 oz container fat-free ricotta cheese
- 1 cup reduced-fat, shredded mozzarella cheese
- 1 large egg
- 1 - 10 oz pkg frozen chopped spinach, thawed, squeezed dry.
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 2 cups prego light pasta sauce
- 2 tablespoons grated parmesan cheese
How To Make light spinach manicotti
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Step 1Heat oven to 400. Spray a lg baking pan w/ cooking spray. Cook shells as directed, drain. Place shells in baking pan. Spray a saucepan w/ cooking spray. Saute onion and garlic over medium heat until tender. Add mushrooms and cooked until browned.
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Step 2In lg bowl, combine ricotta cheese, mozzarella cheese, egg, spinach, basil, oregano, pepper and onion mix. Mix well. Spoon mix evenly into shells. Top w/ pasta sauce. Sprinkle w/ parmesan cheese.
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Step 3Cover pan w/ foil and bake 35 mins, or until bubbly.
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