* Exported from MasterCook *

                     Spinach and Cheese Manicotti

Recipe By     : 3 Fat Chicks Website 
Serving Size  : 4     Preparation Time :0:00
Categories    : Pasta 7 Points per serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  frozen chopped spinach
                        vegetable cooking spray
  2          teaspoons  olive oil
     2/3           cup  onion -- finely chopped
  2             cloves  garlic -- minced
  15            ounces  nonfat ricotta cheese
     1/2           cup  nonfat parmesan cheese -- divided
  2                     egg whites
     1/4      teaspoon  red pepper flakes -- crushed
     1/8      teaspoon  ground nutmeg
  2               cups  low-fat spaghetti sauce
  8                     manicotti**

Cook spinach according to package directions. Drain well, and press gently between 
paper towels to remove excess moisture. Set spinach aside. 
Coat a medium saucepan with cooking spray; add oil. 
Place over medium high heat until hot. Add onion and garlic; sauté 8 minutes. 
Transfer onion mixture to a bowl. Add spinach, ricotta cheese, 1/4 cup parmesan 
cheese, egg whites, crushed red pepper, and nutmeg; stir well. 
Cook manicotti shells according to package directions, omitting salt and oil; drain 
well. Stuff spinach mixture evenly into cooked shells. 
Spread 1/2 cup spaghetti sauce over bottom of a 9x13 inch pan. Place filled shells 
over sauce. Pour remaining spaghetti sauce over shells. Cover and bake at 375º for 
30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 cup parmesan 
cheese. 

Description:
  "7 Points per serving"
Source:
  "Shared by: Dina"

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Per serving: 355 Calories (kcal); 5g Total Fat; (12% calories from fat); 31g Protein; 
49g Carbohydrate; 29mg Cholesterol; 987mg Sodium
Food Exchanges: 2 Grain Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 
1/2 Other Carbohydrates

** Fill uncooked manicotti shells and add a little water to the sauce. They will be 
easier to fill, and the final texture will be al dente.