29 Dec Spinach-Mushroom Manicotti
Servings: 4 (2 shells per serving)
Estimated Total Prep Time: 1 hour, 10 minutes
NUTRITIONAL INFO (per serving)
Calories: 550
Total Protein: 38 grams
Total Carbs: 67 grams
Total Fat: 16 grams
Saturated Fat: 7 grams
Total Fiber: 8 grams
INGREDIENTS
1 cup fat-free ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup button mushrooms, sliced
1/2 cup onions, chopped
1/3 cup egg substitute
1/2 tsp pepper
1/2 cup fresh parsley, finely chopped
1/4 tsp garlic powder
1 cup shredded part-skim mozzarella cheese, divided
3 tbsp grated Parmesan cheese, divided
1/2 jar (13 ounces) spaghetti sauce
1/2 cup water
1 (8 ounce) package manicotti shells (e.g., San Giorgio)
PREPARATION
Preheat oven to 350 degrees. In a large bowl, combine ricotta, spinach, mushrooms, onions, and egg substitute. Add parsley, pepper, and garlic powder. Mix in ½ cup mozzarella and 1 ½ tbsp Parmesan cheese. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce mixture in the bottom of a 9 x 13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 50 minutes or until noodles are soft.