Cheesy Manicotti

• Prep Time : 40 min
• Cooking time : 45 min
• Makes : 7 servings, 2 stuffed shells (228 g) each

What You Need!

• 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

Make It!

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.
2. Place in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.
3. Bake 40 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

Nutrition information

• Calories 370
• Total fat 12
• Saturated fat 6
• Cholesterol 35
• Sodium 790
• Carbohydrate 41
• Dietary fibre 3
• Sugars 11

• Protein 23
• Vitamin A 35
• Vitamin C 10
• Calcium 40
• Iron 20
• Makes 7 servings, 2 stuffed shells (228 g) each

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