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Overnight Spinach Manicotti

A friend gave me an awesome recipe for manicotti...and I set out to make it a little healthier. Now, whether we have company, my husband asks me to serve this. Even our 2-year-old son loves it! —Tonya Fitzgerald of West Monroe, Louisiana
  • Total Time
    Prep: 10 min. + chilling Bake: 40 min.
  • Makes
    7 servings

Ingredients

  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 large egg whites
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4-1/2 cups meatless spaghetti sauce
  • 3/4 cup water
  • 1 package (8 ounces) manicotti shells

Directions

  • In a large bowl, combine the ricotta cheese, spinach, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, parsley, salt, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti shells with ricotta mixture; arrange over tomato sauce. Top with remaining sauce. Cover and refrigerate overnight.
  • Remove from the refrigerator 30- minutes before baking. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 350° for 40-45 minutes or until heated through.
Nutrition Facts
2 each: 423 calories, 13g fat (7g saturated fat), 37mg cholesterol, 1128mg sodium, 51g carbohydrate (0 sugars, 6g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.

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