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| Home -> [Digestion, Fun & Easy, Lacto, Picnic, Quick & Easy, Spinach, Vegetables] -> [Easy spinach manicotti (lacto) Recipe] |
Easy spinach manicotti (lacto)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Digestion, Fun & Easy, Lacto, Picnic, Quick & Easy, Spinach, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| pack | 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
| can | Spinach (or use frozen if | | | You can?t find it canned) | | 1
| pack | Shredded fat free mozzarella | | | Cheese |
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Procedures:
| 1 | Cook manicotti or shells until almost done. | | 2 | Meaning the pasta should still be a little hard. | | 3 | Drain and cool. | | 4 | In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. | | 5 | Mixture should be a little thick -- not runny. | | 6 | If runny, add more mozzarella cheese. | | 7 | Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... | | 8 | Basil, oregano, parsley, etc. | | 9 | When manicotti is cool, stuff with mixture and place in a baking pan. | | 10 | Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. | | 11 | Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top. | | 12 | This freezes well. | | 13 | I generally make this the night before and refrigerate it for the next day. | | 14 | Yum! |
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