This tubular stuffed pasta is cooked al dente and filled with a light ricotta, mozzarella, and spinach filling. The pasta is baked with some tomato sauce and topped with more cheese before serving.
Ingredients
1 1.2cupslight pasta sauce
12manicotti noodles,dry
1 3/4cupfat-free ricotta cheese
110-oz.package frozen spinach,thawed and drained
1/4cupshredded Parmesan cheese
1egg white
1tspgarlic powder
1tspdried basil
1tspdried oregano
1/4cupshredded reduced-fat mozzarella cheese
Instructions
Preheat the oven to 350°F and grease a 9x13-inch baking dish with cooking spray. Pour ½ cup of the sauce on the bottom of the dish and set aside.
Bring a large pot of salted water to a boil and cook the manicotti according to package directions to al dente.
In a medium mixing bowl, stir together the ricotta cheese, spinach, Parmesan cheese, egg white, garlic powder, dried basil, and dried oregano.
Scoop the cheese mixture into a gallon-sized resealable bag and cut the tip off the corner to easily fill the manicotti noodles.
Gently fill each manicotti noodle evenly with the cheese mixture. This is easily done by filling one end of each manicotti halfway, then filling the other end. Line them in the prepared baking dish.
Cover the filled manicotti with the remaining 1 cup of pasta sauce. Cover the dish with foil and bake for 20 minutes.
Uncover and top with the mozzarella cheese, then bake until the cheese is melted, an additional 5 minutes.