light spinach manicotti

★★★★★ 1 Review
smonfils avatar
By sherry monfils
from worcester, MA

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

★★★★★ 1 Review
serves 7
prep time 20 Min
cook time 35 Min

Ingredients For light spinach manicotti

  • 1
    8 oz pkg manicotti shells
  • 1
    onion, diced
  • 2 tsp
    minced garlic
  • 1/4 lb
    mushrooms, diced
  • 1
    32 oz container fat-free ricotta cheese
  • 1 c
    reduced-fat, shredded mozzarella cheese
  • 1 lg
    egg
  • 1
    10 oz pkg frozen chopped spinach, thawed, squeezed dry.
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1/2 tsp
    pepper
  • 2 c
    prego light pasta sauce
  • 2 Tbsp
    grated parmesan cheese
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How To Make light spinach manicotti

  • 1
    Heat 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.
  • 2
    In 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.
  • 3
    Cover pan w/ foil and bake 35 mins, or until bubbly.

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