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Cristina's Low-Fat Manicotti Recipe
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| Ingredients | | | 12 | each | manicotti noodles or 24 jumbo shells | | | 1 | each | spinach, frozen, package, drained, chopped | | | 1/4 | cup | parmesan cheese | | | 1/2 | teaspoon | nutmeg | | | 1 | each | egg white | | | 1 | | salt and pepper, to taste | | | | | | | | --- | Sauce | --- | | | 12 | each | roma tomatoes, halved | | | 1 | each | scallions, bunch, chopped | | | 2 | each | garlic, cloves, minced | | | 1/2 | each | carrot, chopped | | | 1/4 | cup | white wine | | | 1 | | salt and pepper, to taste | | | | | |
Directions:
| Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish.
Sauce: Place all ingredients in saucepan and simmer for 30 - 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes.
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