Rich & delicious manicotti can be calorie conscious.

Ingredients:

• 3/4 cup shredded part-skim mozzarella cheese (175 mL)
• 1 1/2 cups light ricotta cheese (375 mL)
• 1 1/2 cups low-fat cottage cheese (375 mL)
• 1/4 cup grated fresh Romano cheese (50 mL)
• 1/2 tsp dried Italian seasoning (2 mL)
• 10 oz box frozen chopped spinach, thawed, drained and squeezed dry (300 g)
• 1 egg white (1)
• 1 clove garlic, minced (1)
• 8 oz box uncooked manicotti shells (240 g)
• non-stick cooking spray
• 3 cups Ragu spaghetti sauce (750 mL)

Directions:

Preheat oven to 350 F (180 C).

In a large bowl, combine 1/2 cup (125 mL) of the mozzarella with all of the ricotta, cottage cheese, Romano, Italian seasoning, spinach, egg white and garlic. Stir well and set aside. Meanwhile, cook manicotti according to package directions, omitting salt and fat; do not overcook. Drain and rinse under cold water.

Lightly coat a 13 x 9-inch (33 x 23 cm) baking dish with cooking spray. Place manicotti in baking dish, spoon cheese mixture evenly into cooked pasta, and top with tomato sauce. Bake, uncovered, in preheated oven 25 minutes.

Sprinkle with the remaining 1/4 cup (50 mL) mozzarella cheese and bake 10 more minutes, or until cheese melts.

Nutrition tips, healthy advice and savoury recipes are available online at www.homebasics.ca.

Serving Size: Makes 8 Servings