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Spinach-Stuffed Manicotti




Source of Recipe


Internet


List of Ingredients




8 manicotti shells, cooked and drained
1 1/2 teaspoon Olive oil
1 teaspoon Minced fresh garlic
1 1/2 Cups canned or fresh tomatoes, chopped
1 teaspoon each: dried rosemary leaves, dried sage leaves,
dried oregano leaves, and dried thyme leaves, all crushed
1 package (10 ozs.) frozen spinach, cooked, drained and squeezed dry
4 ozs. Ricotta cheese
1 slice whole wheat bread, torn into coarse crumbs
2 egg whites, slightly beaten




Recipe



Preheat oven to 350 degrees. Heat oil in small saucepan over medium heat. Add garlic; cook and stir until lightly browned. Stir in tomatoes, rosemary, sage, oregano, and thyme. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Combine spinach, cheese and bread crumbs in medium bowl. Fold in egg whites. Stuff manicotti with spinach mixture. Spoon 1/3 of sauce into 13 X 9-inch baking dish. Arrange manicotti over sauce; cover with remaining sauce. Cover with foil. Bake 30 minutes or until hot and bubbly. Garnish as desired.

Makes 4 servings.