Tuesday, February 21, 2012

Connie's Spinach Manicotti

1 carton (15 ounces) low fat ricotta cheese

2 cups shredded part-skim mozzarella cheese, divided

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

½ cup reduced-fat sour cream

¼ cup dry bread crumbs

1 Tablespoon Italian Seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 large jar or can of spaghetti sauce

In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder. Mix well and stuff into the uncooked manicotti.

Pour 1 cup of sauce into the bottom of a 9 by 13 inch pan. Then, arrange manicotti on top of the sauce. Pour remaining sauce over manicotti. Cover and bake at *350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minute longer or until noodles are tender. Yields: 7 servings.

Nutrition facts:

2 stuffed manicotti equals: 345 calories

8 g fat (5g saturated fat)

34mg cholesterol

782 mg sodium

45 g carbohydrate

4 g fiber

22 g protein

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