Cheesy Manicotti

I usually hate ricotta so I never make Manicotti even though my husband loves it. So finally I braved it and found an easy recipe. Low and behold I actually liked it.

Cheesy Manicotti

1 pkg. (8 oz.) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (15 oz.) part-skim ricotta cheese
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/3 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained
2 cups spaghetti sauce

Heat oven to 350°F. Heat large 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 cheese and 1/2 each mozzarella and Parmesan; mix well. Spoon evenly into manicotti shells (*see picture below).


Place in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.



(Recipie from kraftfoods.com)



*Instead of spooning the mixture into the manicotti shells I placed mixture in a large plastic bag and cut the end off of it and used it like a piping bag. It worked great and made the hassle of stuff shells so easy.

The finished product!! Yummy!!