Easy Spinach Manicotti Lacto

1 pk Manicotti pasta (jumbo

Shells will also do) 1 Jar of your favorite pasta

Sauce 1 Container of fat free

Ricotta cheese 1 Egg white (or fave egg

Replacer) 1 cn Spinach (or use frozen if

You can?t find it canned) 1 pk Shredded fat free mozzarella

Cheese Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick -- not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer...

basil, oregano, parsley, etc. When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top. This freezes well. I generally make this the night before and refrigerate it for the next day. Yum! Source: original recipe Posted by "Berger, Jennifer N." to the Fatfree Digest [Volume 15 Issue 3] Feb. 3, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?