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Spinach Stuffed Manicotti

1 package (10 ounces) frozen spinach 
8 uncooked manicotti shells 
1-1/2 teaspoons olive oil 
1 teaspoon dried rosemary 
1 teaspoon dried sage leaves 
1 teaspoon dried oregano leaves 
1 teaspoon dried thyme leaves 
1 teaspoon chopped garlic 
1-1/2 cups chopped fresh tomatoes 
1/2 cup ricotta cheese 
1/2 cup fresh whole wheat bread crumbs 
2 egg whites, lightly beaten 
Yellow pepper rings and sage sprig for garnish 

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
Cook pasta according to package directions, drain
Rinse under cold running water until cool enough to handle; drain
Preheat oven to 350F
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
Combine spinach, cheese and crumbs in bowl
Fold in egg whites
Fill shells with spinach mixture using spoon. 
Place one third of tomato mixture on bottom of 139-inch baking pan
Arrange manicotti in pan
Pour remaining tomato mixture over top. Cover with foil
Bake 30 minutes or until bubbly. Garnish, if desired

Food exchange 2 Starch 1/2 Milk 3 Vegetable 1 Meat 1-1/2 Fat
(2 Stuffed Manicotti) Calories 371 Calories from Fat 30 % Total Fat 12 g Saturated Fat 5 g 
Cholesterol 26 mg Carbohydrate 47 g Fiber 3 g Protein 18 g Sodium 731 mg

Courtesy Diabetic Cooking

Serves 4