Spinach-Stuffed Manicotti

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* Exported from MasterCook *

 

Spinach-Stuffed Manicotti

 

Recipe By :Oxmoor House - The Low-Fat way to Cook

Serving Size : 7 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 8 oz box manicotti shells, uncooked

vegetable cooking spray

3/4 cup diced onion

3/4 cup diced green bell pepper

2 14 1/2 oz cans no salt added whole tomatoes -- undrained and chopped

1 6 oz can no salt added tomato paste

1 tablespoon brown sugar

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

2 10 oz packages frozen, chopped spinach -- thawed and drained

1 15 oz container part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese

3 tablespoons grated Parmesan cheese

2 teaspoons dried Italian seasoning

1/4 teaspoon nutmeg

1/4 teaspoon pepper

 

Cook manicotti shells according to package directions, omitting salt and fat.

Drain well, and set aside.

Coat a large saucepan with cooking spray; place over medium high until hot. Add

onion and green pepper; saute until tender. Stir in tomato and next 6

ingredients. Bring to a boil; cover, reduce heat and simmer 20 minutes,

stirring occasionally.

Drain spinach; press between paper towels until barely moist. Combine spinach,

ricotta cheese, and remaining ingredients in a medium bowl; stir well. Spoon

cheese mixture evenly into manicotti shells.

Spoon half of tomato mixture into a 13 x 9 x 2-inch casserole dish coated with

cooking spray. Place shells in dish; top with remaining tomato mixture. Cover

and bake at 350F for 40 to 45 minutes or until thoroughly heated.

 

 

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Per serving: 132 Calories (kcal); 6g Total Fat; (37% calories from fat); 9g

Protein; 12g Carbohydrate; 20mg Cholesterol; 291mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0