I love baked pasta. However, most baked pasta dishes are so high in carbs and fat that I tend to avoid them. That was until I started making my own versions of some of my favorite classic dishes. This stuffed manicotti is packed with spinach and tomatoes, reducing the calories significantly, while giving you an extra serving of veggies. Serve with a simple salad and some steamed cauliflower and you have a very healthy dinner providing you with at least 2 of your recommended 5 daily servings of vegetables.
Spinach-tomato Manicotti
4 points per manicotti shell (about 200 calories)
12 servings
12 manicotti shells
1 small container part-skim ricotta
20 oz frozen spinach, defrosted and squeezed dry
1 can diced tomatoes
1 jar Rinaldi tomato-basil sauce
1 tbs Italian seasoning
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp pepper
Directions
-Pre-heat oven 350 degrees.
-Cook manicotti according to package directions.
-Drain diced tomatoes, reserving liquid in a medium sized mixing bowl.
-In a separate bowl, mix drained diced tomato chunks with spinach, ricotta, Italian seasoning, garlic powder, onion powder, salt and pepper.
-Mix Rinaldi sauce into liquid from the diced tomatoes.
-Divide spinach-ricotta mixture equally between 12 cooked manicotti shells.
-Spray a 9X12 baking dish with PAM. Coat bottom of baking dish with a thin layer of tomato sauce mixture.
-Lay the stuffed manicotti into the baking dish. Top with remaining tomato sauce.
-Bake for 30 minutes, or until bubbly.
Healthy meals to nourish your mind.
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