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Ingredients
- 1 pkg. (227 g) fresh mushrooms, chopped
- 2 cloves garlic, minced
- 3 egg whites
- 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
- 1 container (475 g) part-skim ricotta cheese
- 1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
- 1/3 cup Kraft 100% Parmesan Light Grated Cheese, divided
- 1 pkg. (250 g) manicotti shells (14 shells), cooked, drained
- 2 cups pasta sauce
Details
Preparation time 40mins
Cooking time 85mins
Adapted from kraftcanada.com
Preparation
Step 1
HEAT oven to 350°F.
HEAT nonstick skillet sprayed with cooking spray on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan cheeses; mix well. Spoon into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
Nutrition info:
calories 340
total fat 11g
sat fat 6 g
cholesterol 30 mg
sodium 640 mg
carbohydrate 37 g
protein 23 g
calcium 60%DV
Vit A 110 &DV
Vit C 30 %DV
Iron 15 %DV
BAKE 40 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.
Substitute
Substitute frozen chopped broccoli for the spinach.
Substitute
Substitute low-fat cottage cheese for the ricotta cheese.
Makeover - How We Did It
We've recreated this Italian classic using better-for-you ingredients to save you 130 calories and 14 g of fat, including 8 g of sat fat, per serving. We substituted part-skim ricotta, Kraft Part Skim Mozzarella Shredded Cheese and Kraft 100% Parmesan Light Grated Cheese. Then, we added spinach and mushrooms to the filling so we didn't need as much cheese.
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