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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Prep: 38 minutes; Cook: 1 hour and 15 minutes Ingredients:
1 (8-ounce) package uncooked manicotti shells |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup grated fresh parmesan cheese, divided |
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry |
1 1/2 cups 2% low-fat cottage cheese |
3/4 cup chopped green onions (about 6 onions) |
1 teaspoon lemon pepper |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1 (15-ounce) container part-skim ricotta cheese |
3 large egg whites |
1 (26-ounce) jar garlic-and-herb pasta sauce (such as healthy choice) |
cooking spray |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat over to 350°.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, combine 1/2 cup mozzarella, 1/4 cup Parmesan, spinach, and next 7 ingredients in a large bowl; stir well. Drain pasta, and rinse with cold water to prevent sticking; drain. Spoon spinach mixture evenly into pasta shells (about 1/3 cup filling in each).
4. Spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed pasta shells over sauce in dish; top with remaining sauce. Sprinkle evenly with remaining 1/2 cup mozzarella, remaining 1/4 cup Parmesan, and parsley. Cover and bake at 350° for 45 minutes or until thoroughly heated. Uncover and bake an additional 5 minutes.
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