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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 7 |
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this came from Mr. Food's quick and easy diabetic cooking * an easy way to fill the pasta is to place the cheese mixture in a large resealable plastic storage bag, then snip off a corner, just squeeze the filling into the shells, like using a pastry bag* Ingredients:
1 (8 ounce) package manicotti (14 shells) |
1 small onion, diced |
2 cloves garlic, minced |
1/4 lb fresh mushrooms, diced |
1 (32 ounce) container part-skim ricotta cheese |
4 ounces shredded part-skim mozzarella cheese |
1 egg |
1 (10 ounce) package frozen spinach, thawed and squeezed dry |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon black pepper |
2 cups light spaghetti sauce |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook the manicotti shells according to the package directions, omitting the salt; drain rinse and drain again and place in a large baking dish, preheat the oven to 400 degrees.
2. Coat a small saucepan with nonstick cooking spray, add the onion and garlic and saute over medium heat until tender, add the mushrooms and saute until brown.
3. Meanwhile, inn a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil, oregano and pepper, add the onion mixture; mix well.
4. Spoon the mixture into the manicotti shells, top with the spaghetti sauce and sprinkle with the parmesan cheese, cover with aluminum foil andbake for 30-35 minutes, or until heated through.
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