Spinach Stuffed Manicotti

• 1 tsp. dried rosemary, leaves crushed
• 1 tsp. dried sage leaves, crushed
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. dried thyme leaves, crushed
• 1 tsp. chopped fresh garlic
• 1 1/2 tsp. olive oil
• 1 1/2 c. canned or fresh tomatoes, chopped
• 1 pkg. frozen spinach, cooked, drained and squeezed dry
• 4 oz. ricotta cheese
• 1 slice whole wheat bread, torn into coarse crumbs
• 2 egg whites, lightly beaten
• 8 manicotti shells, cooked, rinsed and drained
• yellow pepper rings
• sage sprig

1. Cook and stir rosemary, sage, oregano, thyme and garlic and oil in small sauce pan over medium heat about one minute. Do not let herbs turn brown. Add tomatoes; reduce heat to low. Simmer 10 minutes. Combine spinach, cheese and bread crumbs in a medium bowl. Fold in egg whites. Stuff manicotti with spinach mixture. Place 1/3 of the tomato mixture on bottom of 9 by 13 inch pan. Arrange manicotti in pan. Pour remaining tomato mixture over manicotti. Cover with foil. Bake in preheated 350u0b0 oven for 30 minutes or until bubbly. Garnish with yellow pepper rings and sage sprig.

rosemary, sage, oregano, thyme, fresh garlic, olive oil, tomatoes, frozen spinach, ricotta cheese, whole wheat bread, egg whites, shells, yellow pepper, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55687 (may not work)