See Also: Spinach Stuffed Manicotti(recipes)
Spinach Chicken Manicotti(recipes)
Spinach-Stuffed Shells(recipes)
Spinach-Stuffed Roulade(recipes)
Spinach-Stuffed Turkey Meatloaf(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Chargrilled squid stuffed with spinach and mint(recipes)
Cheesy Herb-Stuffed Mushrooms with Spinach Fettuccine(recipes)
Spinach, Cheese and Prosciutto-Stuffed Chicken Breasts(recipes)
Mushroom stuffed with spinach, breadcrumbs, garlic and herbs(recipes)

Spinach Stuffed Manicotti (recipes)


Spinach Stuffed Manicotti

Yield: Makes 4 servings



Ingredients:



1package (10 ounces) frozen spinach

8uncooked manicotti shells

1-1/2teaspoons olive oil

1teaspoon dried rosemary

1teaspoon dried sage

1teaspoon dried oregano

1teaspoon dried thyme

1teaspoon chopped garlic

1-1/2cups chopped fresh tomatoes

1/2cup ricotta cheese

1/2cup fresh whole wheat bread crumbs

2egg whites, lightly beaten

Yellow pepper rings and sage sprig (optional)









Preparation:





1.Cook spinach according to package directions. Place in colander to drain. Let stand until cool enough to handle. Squeeze spinach with hands to remove excess moisture. Set aside.2.Cook pasta according to package directions, drain. Rinse under cold running water until cool enough to handle; drain.3.Preheat oven to 350°F. 4.Heat oil in medium saucepan over medium heat. Cook and stir rosemary, sage, oregano, thyme and garlic in hot oil about 1 minute. Do not let herbs turn brown. Add tomatoes; reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.5.Combine spinach, cheese and crumbs in bowl. Fold in egg whites. Fill shells with spinach mixture using spoon.6.Place one third of tomato mixture in 13X9-inch baking dish. Arrange manicotti in dish. Pour remaining tomato mixture over top. Cover with foil. Bake 30 minutes or until bubbly. Garnish with yellow bell pepper rings and sage sprig.









Nutritional Information:







Serving Size: 2 stuffed manicotti







Sodium

731 mg







Protein

18 g







Fiber

3 g







Carbohydrate

47 g







Cholesterol

26 mg







Saturated Fat

5 g







Total Fat

12 g







Calories from Fat

30 %







Calories

371









Dietary Exchange:







Fat

1-1/2







Meat

1







Vegetable

3







Milk

1/2







Starch

2