Reduced Fat Spinach & ricotta Stuffed Manicotti
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 457.6
- Total Fat: 6.5 g
- Cholesterol: 41.5 mg
- Sodium: 812.3 mg
- Total Carbs: 63.6 g
- Dietary Fiber: 5.6 g
- Protein: 33.2 g
View full nutritional breakdown of Reduced Fat Spinach & ricotta Stuffed Manicotti calories by ingredient
Number of Servings: 8
Ingredients
-
1 15 serv size Sarrento Fat Free Ricotta Cheese
2 boxes Ronzoni Manicotti Shells
1 Jar Ragu Light Tomato and Basil Sauce
4 oz Sargento Reduced Fat 4 Cheese Italian
8 oz Friendship Cottage Cheese 1% Milkfat
Garlic powder, 3 tbsp
Nutmeg, ground, 1 tsp
Oregano, ground, 1 tbsp
3/4 cup Eggbeaters
1 pkg Frozen chopped Spinach
Directions
mix Cheeses, garlic, nutmeg, oregano and eggbeaters together until blended well
Squeeze out excess water from the Spinach, place drained spinach into cheese and mix well set aside in Fridge
cook pasta for 5 mins in boiling water place cooked pasta in a cold water bath to stop the cooking process and makes it easier to handle
take your cheese mixture and spoon into a pastry bag or a large Ziplock bag (once filled in the ziplock snip off a corner and then you have a makeshift pastry bag) begin filling Manicotti and place in a 13x9 baking dish that is sprayed and lightly coated with some of the sauce
once all the pasta is place pour remaining Pasta sauce over the manicotti and then spirnkle the 4 cheese Italian blend over the top, bake in pre-heated oven at 385 for 30mins covered then increase temp to 400 and bake for another 30 mins or until the top is nice and brown
Number of Servings: 8
Recipe submitted by SparkPeople user SAU21866.
Squeeze out excess water from the Spinach, place drained spinach into cheese and mix well set aside in Fridge
cook pasta for 5 mins in boiling water place cooked pasta in a cold water bath to stop the cooking process and makes it easier to handle
take your cheese mixture and spoon into a pastry bag or a large Ziplock bag (once filled in the ziplock snip off a corner and then you have a makeshift pastry bag) begin filling Manicotti and place in a 13x9 baking dish that is sprayed and lightly coated with some of the sauce
once all the pasta is place pour remaining Pasta sauce over the manicotti and then spirnkle the 4 cheese Italian blend over the top, bake in pre-heated oven at 385 for 30mins covered then increase temp to 400 and bake for another 30 mins or until the top is nice and brown
Number of Servings: 8
Recipe submitted by SparkPeople user SAU21866.