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Cheesy Manicotti

average rating

rate/review

prep time

40 min

total time

1 hr 25 min

makes

7 servings, 2 stuffed shells (228 g) each

photo by:

kraft

recipe by: kraft

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

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.

PLACE in 13x9-inch baking dish sprayed with cooking spray; cover with pasta sauce.

BAKE 40 min. or until heated through. Top with remaining cheeses; bake 5 min. or until mozzarella is melted.

kraft kitchens tips

Substitute

Substitute frozen chopped broccoli for the spinach.

Substitute

Substitute low-fat cottage cheese for the ricotta cheese.

Makeover - How We Did It

We've recreated this Italian classic using better-for-you ingredients to save you 130 calories and 14 g of fat, including 8 g of sat fat, per serving. We substituted part-skim ricotta, Kraft Part Skim Mozzarella Shreds and Kraft 100% Parmesan Light Grated Cheese. Then, we added spinach and mushrooms to the filling so we didn't need as much cheese.