| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Low, Fat | 1 | Servings | |
INGREDIENTS
| 1 | pk | Manicotti pasta (jumbo |
| Shells will also do) | ||
| 1 | Jar of your favorite pasta | |
| Sauce | ||
| 1 | Container of fat free | |
| Ricotta cheese | ||
| 1 | Egg white (or fave egg | |
| Replacer) | ||
| 1 | cn | Spinach (or use frozen if |
| You can?t find it canned) | ||
| 1 | pk | Shredded fat free mozzarella |
| Cheese |
INSTRUCTIONS
Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick -- not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... basil, oregano, parsley, etc. When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top. This freezes well. I generally make this the night before and refrigerate it for the next day. Yum! From: "Berger, Jennifer N." <[email protected]> converted to MM by Donna Webster [email protected] Submitted By DONNA WEBSTER <[email protected]> On TUE, 14 NOV 1995 124228 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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