Pastas

• 1 tsp. rosemary, crushed
• 1 tsp. sage leaves, crushed
• 1 tsp. oregano leaves, crushed
• 1 tsp. thyme leaves, crushed
• 1 tsp. chopped garlic
• 1 1/2 tsp. olive oil
• 1 1/2 c. canned tomatoes, chopped
• 1 pkg. frozen spinach, cooked, drained and squeezed dry
• 4 oz. Ricotta cheese
• 1 slice wheat bread, torn into crumbs
• 2 egg whites, slightly beaten
• 8 manicotti shells, cooked

1. Cook and stir rosemary, sage, oregano, thyme and garlic in oil in a small saucepan over medium heat for about 1 minute.
2. Don't let herbs brown.
3. Add tomatoes and reduce heat.
4. Simmer 10 minutes, stirring occasionally.
5. Combine spinach, cheese and bread crumbs in medium bowl.
6. Fold in eggs.
7. Stuff the shells with the mixture of spinach.
8. Place 1/3 of tomato mixture on bottom of a 13 x 9 -inch pan.
9. Arrange shells in pan and pour mixture over shells.
10. Cover with foil and bake at 350u0b0 for 30 minutes or until bubbly.

rosemary, sage, oregano, thyme, garlic, olive oil, tomatoes, frozen spinach, ricotta cheese, slice wheat bread, egg whites, shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428175 (may not work)