Overnight Spinach Manicotti |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 7 |
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A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it! Tonya Fitzgerald of West Monroe, Louisiana Ingredients:
1 carton (15 ounces) reduced-fat ricotta cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup grated parmesan cheese, divided |
2 egg whites |
2 teaspoons minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon onion powder |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
4-1/2 cups meatless spaghetti sauce |
3/4 cup water |
1 package (8 ounces) manicotti shells |
Directions:
1. In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
2. Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 7 servings.
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