Spinach Manicotti

For Manicotti Shells:
1c flour
1c water
eggbeaters equivalent to 3 eggs
salt/pepper to tast

For Filling:
1 1/2c part skim ricotta cheese
2oz part skim mozarella cheese/shredded
dash garlic powder
dash onion powder
dash salt and pepper
1/2tsp dried basil or italian seasoning
1 egg
1 box of frozen chopped spinach/defrosted & drained
2c tomato sauce

First mix together flour, eggbeaters, water and salt and pepper to taste. Heat a nonstick skillet over med heat. Ladle in aprox 1/4c of mixture in to pan and cook until top starts to dry like a crepe or pancake. Do not brown. Flip and cook second side just until done about 10-30 seconds. Remove from pan and make a stack. Continue to make shells. Spray pan with cooking spray if shells stick. Should make 8 shells.
Preheat oven to 375.
Next mix together ricotta, only 1oz of the mozerella cheese, spinach, egg and spices. Take a shell/crepe and place a scoop of filling in center (aprox 1/8c). Roll up like a crepe. and continue to make the other 7. Take a casserole dish and spray with noncooking spray. Ladle 1/2c sauce in bottom of dish. Place each manicotti next to each other in dish. Cover with remaining sauce and top with remaining 1oz of cheese. Cover and bake 30-40min. Remove let sit for 10 mnutes and serve. Makes 4 servings/2 manicotti a serving.

Number of Servings: 4

Recipe submitted by SparkPeople user DG31CRAFTS.