Low-Fat Stuffed Manicotti

• 12 uncooked manicotti shells
• 1 (15 oz.) container fat free Ricotta cheese
• 2 c. Mozzarella cheese (fat free or light)
• 1 egg + 1 egg white
• 2 Tbsp. parsley
• 1/4 c. + 2 Tbsp. Parmesan cheese
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• 3/4 tsp. Italian seasonings
• 3 c. spaghetti sauce

1. Cook manicotti according to package directions.
2. Drain; place in bowl of cold water to prevent sticking.
3. Set aside.
4. Heat oven to 350u0b0.
5. In medium bowl, combine Ricotta cheese, 1 1/2 cups Mozzarella cheese, egg, egg white, 1/4 cup Parmesan cheese and seasonings.
6. Drain shells; pat dry.
7. Fill with cheese mixture. Spread approximately 1/2 cup sauce over bottom of 13 x 9-inch pan. Arrange shells over sauce and cover with remaining sauce. Sprinkle with Mozzarella and Parmesan cheese.
8. Cover loosely with foil and bake 40 minutes.

manicotti shells, ricotta cheese, mozzarella cheese, egg , parsley, pepper, salt, garlic powder, italian seasonings, spaghetti sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951125 (may not work)