Friday, November 19, 2010

Beef and Ricotta Manicotti

Beef and Ricotta Manicotti
Adapted from Eat Better America
Makes 2 Servings

4 uncooked manicotti pasta shells
4 oz. ground beef
¼ cup chopped onion
1 tsp garlic
½ cup fat-free ricotta cheese
½ tsp Italian Seasoning
½ box organic cut spinach, thawed, squeezed to drain
¾ cup pasta sauce
1 tbsp parmesan
Salt and red pepper flakes to taste

Heat oven to 375. Spray bottom and sides of 1-quart glass baking dish with cooking spray. Cook pasta shells as directed on box, omitting salt. Rinse with cool water; drain well. Spray 10-inch nonstick skillet with cooking spray. Cook beef, onion and garlic over medium heat about 5 minutes, stirring frequently, until beef is no longer pink. Remove from heat. Stir in ricotta cheese, Italian seasoning and spinach. Spoon beef mixture into shells; arrange in baking dish. Spoon marinara sauce over shells. Bake uncovered 20 to 25 minutes or until hot and bubbly. Sprinkle with parmesan cheese.

Nutritional Information (per serving = 2 shells): 333 calories, 44 carbs, 6 fat grams and 25 protein grams.

Review: This recipe, like most on this site, will be a staple at our house! I can't get over how low calorie and tasty the manicotti is! I'm definitely going to "play" with the manicotti and try other mixes (mushrooms, etc.). I'm just loving how those two stuffed shells were so filling (thank you, spinach). Good stuff.

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