Makes:
7 servings, two stuffed shells each
1 pkg. (8 oz.) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup 2% milk Shredded Reduced Fat Mozzarella Cheese, divided
1/3 cup Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce
Preheat oven to 350°F. Spray large nonstick skillet with cooking
spray. Add mushrooms and garlic; cook 5 min. on medium heat,
stirring frequently. Remove from heat. Beat egg whites lightly
in medium bowl. Add mushroom mixture, spinach, ricotta cheese
and half each of the mozzarella and Parmesan cheeses; mix well.
Spoon evenly into manicotti shells. Place in 13x9-inch baking
dish sprayed with cooking spray. Cover with spaghetti sauce.
Bake 40 min. or until heated through. Top with the remaining
mozzarella and Parmesan cheeses; continue baking 5 min. or until
mozzarella cheese is melted.
Kraft Kitchens Tips
We've recreated this Italian classic using better-for-you
ingredients to save you 140 calories and 15g of fat, including
6g of sat fat per serving. We substituted part-skim ricotta and
KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese. Then, we
added spinach and mushrooms to the filling so we didn't need as
much cheese.
Substitute
Substitute Cottage Cheese for the ricotta cheese and
Kraft
100% Grated Romano Cheese for the Parmesan cheese.