Skinny Manicotti

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried
  • 1 (10-ounce package Spinach, frozen

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 1/2 cups Pasta sauce, light

• Pasta & Grains

  • 12 Manicotti noodles, dry

• Dairy

  • 1/4 cup Mozzarella cheese, reduced fat
  • 1/4 cup Parmesan cheese
  • 1 3/4 cup Ricotta cheese, fat-free

Found on skinnymom.com

Description

Ingredients

• 1½ cups light pasta sauce
• 12 manicotti noodles, dry
• 1¾ cup fat-free ricotta cheese
• 1 (10-ounce) package frozen spinach, thawed and drained
• ¼ cup shredded Parmesan cheese
• 1 egg white
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ cup shredded reduced-fat mozzarella cheese

Directions

• Preheat the oven to 350° F and grease a 9x13-inch baking dish with cooking spray. Pour ½ cup of the sauce on the bottom of the dish and set aside.
• Bring a large pot of salted water to a boil and cook the manicotti according to package directions to al dente.
• In a medium mixing bowl, stir together the ricotta cheese, spinach, Parmesan cheese, egg white, garlic powder, dried basil, and dried oregano.
• Scoop the cheese mixture into a gallon-sized resealable bag and cut the tip off the corner to easily fill the manicotti noodles.
• Gently fill each manicotti noodle evenly with the cheese mixture. This is easily done by filling one end of each manicotti halfway, then filling the other end. Line them in the prepared baking dish.
• Cover the filled manicotti with the remaining 1 cup of pasta sauce. Cover the dish with foil and bake for 20 minutes.
• Uncover and top with the mozzarella cheese, then bake until the cheese is melted, an additional 5 minutes.