Our Recipes
Chef Barb Peters and our registered dietitian are committed to providing you with a maximum level of nutrition, presented in delicious and satisfying ways. The Heartland Spa Recipe Collection Cookbook is available for purchase (Please call 1-800-545-4853). We'd also like to offer you some recipes to try while you're waiting for your Recipe Collection to be delivered. Enjoy!
Manicotti
Yield: 7 Servings
1 Package (8 ounces) manicotti shells (14 shells)
2 Packages (15 ounces each) fat-free ricotta cheese
1 Package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 Egg whites
¼ Cup (1 ounce) shredded Parmesan cheese
2 Tablespoons Garlic Paste of minced garlic
2 Tablespoons chopped Italian flat-leaf parsley leaves
1 Tablespoon dried basil leaves
1 ½ Teaspoons dried oregano leaves
¼ Teaspoon ground white pepper
1 Cup Heartland Marinara Sauce
1 Cup (4 ounces) shredded low-fat mozzarella cheese
Preheat oven to 350. Spray 13x9-inch baking dish with vegetable oil spray.
In large pot of boiling water, cook manicotti shells 7 minutes; drain. Run under cold water until cool; set aside.
In large bowl or food processor, combine ricotta, spinach, egg whites, Parmesan, garlic, herbs and pepper; blend well. Spoon ricotta mixture into large pastry bag fitted with plain round metal tip with at least 5/8-inch opening. Pipe into manicotti shells, filling them evenly.
Spread thin layer of marinara sauce over bottom of prepared baking dish. Arrange filled shells in dish; spoon remaining sauce evenly over top. Bake, covered, 40 minutes or until heated through. Sprinkle mozzarella over top; return to turned-off oven, uncovered, 10 minutes to melt cheese.
Per Serving:
Calories: 376, Fat: 2 g(5% calories from fat), Protein: 32 g, Carbohydrate: 57 g, Cholesterol: 12 mg, Sodium: 259 mg
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