6 Servings
12 manicotti shells
16 ounces diced cooked chicken breast
10 ounces
spinach
Egg Beaters Real Egg Product, equivalent to 3 eggs
1 1/2 cups nonfat
cottage cheese
1/3 cup grated Parmesan cheese
2 teaspoons basil
freshly
ground black pepper, (optional)
2 tablespoons olive oil
1 cup chopped onions
3
cloves garlic, minced
15 ounces tomatoes
6 ounces tomato paste
1 cup water
1
teaspoon Italian herb seasoning
1 teaspoon basil
vegetable oil spray
3
tablespoons grated Parmesan cheese
Cook pasta according to package directions, omitting salt. Drain and set aside.
In a bowl, combine next seven ingredients and set aside. Heat olive oil in a saucepan
over medium high heat. Add onion and sauté until translucent. Add garlic and sauté
1 minute more. Stir in tomatoes, tomato paste, water and herbs. Crush tomatoes slightly
with wooden spoon. Reduce heat and simmer for 8 to 10 minutes. Preheat oven to 375F.
Lightly spray a 9 x 13 inch baking pan with vegetable oil. Spread 1 cup of sauce
on bottom of pan. Stuff shells with filling mixture and arrange them on sauce. Spoon
remaining sauce over top. Sprinkle with Parmesan cheese on top. Bake 30 minutes,
or until thoroughly heated.
Amount Per Serving
Calories 463 Calories from Fat 134
Percent Total Calories
From:
Fat 29% Protein 32% Carb. 39%
Nutrient Amount per Serving Value
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Cholesterol 58 mg 19%
Sodium 501 mg 21%
Total Carbohydrate 45 g 15%
Dietary Fiber 2 g 6%
Sugars 0 g
Protein 37 g
Vitamin A 90% Vitamin C 77% Calcium 0% Iron 22%
