Cheesy Manicotti
Cuisine: Italian
Author: Kraft
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
  • 1 pkg. (8 oz.) Manicotti Shells (14 shells)
  • 1 pkg. (8 oz.) Fresh Mushrooms, sliced
  • 2 Cloves Garlic, minced
  • 3 Egg Whites
  • 1 pkg. (10 oz.) Frozen Spinach, thawed, chopped, well drained
  • 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
  • 1 C KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • ⅓ C KRAFT Grated Parmesan Cheese, divided
  • 2 C Spaghetti Sauce
  1. HEAT oven to 350°F.
  2. COOK pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 minutes, stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta, and half each of the mozzarella and Parmesan; mix well.
  3. DRAIN pasta; fill with spinach mixture. Place in 13x9 inch baking dish sprayed with cooking spray; cover with sauce.
  4. BAKE 40 minutes or until heated through. Top with remaining mozzarella and Parmesan; bake 5 minutes or until mozzarella is melted.
Recipe by Market Basket at