Want a light and tasty version of manicotti? Well, here it is! Manicotti are usually a large, tubular-shaped pasta made with flour, water and sometimes eggs, are usually stuffed with various types of cheeses, meats, vegetables or seafood and then baked in a cheese or tomato-based sauce. This recipe uses crespelle instead of pasta. Crespelle are the Italian equivalent of crepes. They are oh so light and when you stuff them with a spinach-ricotta filling, roll them up and pop them in the oven -- you might never use the pasta manicotti again!
Ingredients Needed (for manicotti filling):
- 16 oz part-skim ricotta cheese
- 2 cups shredded part-skim mozzarella cheese (reserve 1/2 cup)
- 1 large egg
- 10 oz package frozen, chopped spinach (thawed and drained)
- 1/4 cup grated Parmigiano-Romano cheese
- salt and fresh pepper, to taste
- 16 crespelle
- 32 oz marinara sauce
- Preheat oven to 375°.
- In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.
- Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish.
- Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.
Recipe from SkinnyTaste.com