- 1 (8 ounce) package manicotti pasta
- 1 (10 ounce) bag frozen chopped spinach,
- 2 eggs, beaten
- 2 cups ricotta cheese
- 1 1/2 cups grated mozzarella
- 1 cup fat-free Greek-style yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried
- 1 teaspoon dried basil
- 2 (7 ounce) packages prepared pesto
cup grated Parmesan cheese
- Heat the oven to 400 degrees F. Coat a 9 x 13-inch baking dish (or multiple smaller
dishes) with cooking spray.
- Bring a large stockpot of salted water to a boil. Add the manicotti and cook
according to package directions.
- Drain and arrange the manicotti on a kitchen towel so they don't touch. Set
- Place the spinach at the center of a kitchen towel, wrap the towel around it.
Squeeze tightly over the sink to remove excess water. Continue squeezing until no
more water runs out. Unwrap the spinach and coarsely chop.
- In a large bowl, combine the spinach, eggs, ricotta, mozzarella, yogurt, garlic
powder, oregano and basil. Transfer the cheese mixture to a zip-close plastic bag,
squeeze out the air and seal. Set aside.
- Spread 1 package of the pesto in an even layer over the bottom of the prepared
- Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in
one hand and the bag in the other, insert the tip of the bag into the pasta tube
and squeeze gently to fill it. As each tube is filled, arrange them in a single
layer in the prepared baking dish.
- When all the tubes are filled, spoon the remaining
package of pesto over them.
- Cover with aluminum foil, and bake for 15 minutes.
- Uncover the pan and sprinkle the manicotti with Parmesan.
- Bake, uncovered, for
another 15 minutes, or until the Parmesan is melted and lightly browned.
Nutritional information per serving: 791 cal., 49 g fat (18 g sat.), 160
mg chol., 45 g carb., 45 g pro., 4 g fiber, 1,122 mg sodium