Cristina's Low-Fat Manicotti

• 1 each spinach frozen, package, drained, chopped
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 teaspoon nutmeg
• 1 each egg whites
• 1 x salt and black pepper to taste
• 12 shells pasta, manicotti shells or 24 jumbo shells
• 12 each tomatoes roma tomatoes, halved
• 1 each scallions, spring or green onions bunch, chopped
• 2 each garlic cloves, minced
• 1/2 each carrots chopped
• 1/4 cup white wine
• 1 x salt and black pepper to taste

1. Cook the manicotti noodles and set aside.
2. In a large bowl, combine all ingredients.
3. Using a pastry bag, fill the noodles.
4. Place in a large casserole dish.
5. Sauce: Place all ingredients in saucepan and simmer for 30 to 45 minutes.
6. Transfer to blender and blend.
7. Strain the sauce through a fine mesh strainer.
8. Pour the sauce over the manicotti and top with parmesan.
9. Bake at 325 degrees for 45 minutes.

parmesan, nutmeg, egg whites, salt, shells pasta, tomatoes roma tomatoes, scallions, garlic, carrots, white wine, salt

Taken from recipeland.com/recipe/v/cristinas-low-fat-manicotti-1744 (may not work)