Spinach Manicotti

Spinach Manicotti

Prep: 40 minutes   Bake: 30 minutes   Oven: 350 degrees     Stand:10 minutes      Serves: 4

8 dried manicotti shells

¼ cup sliced green onion (2)

1 clove garlic, minced

2tbsp butter or margarine

2 tbsp all-purpose flour

1 1/3 cups milk (non-fat) 

3 ounces process swiss cheese slices, torn

1/3 cup chicken broth, reduced sodium

1 egg, beaten

1 10-oz package frozen chopped spinach, thawed and well drained

¾ cup ricotta cheese

½ cup grated parmesan cheese

¼ tsp finely shredded lemon peel

1.       Cook manicotti according to package directions; drain. Rinse pasta with cold water; drain. Cool pasta in a single layer on a greased foil.

2.       Meanwhile, for sauce, in a medium saucepan cook green onion and garlic in hot butter over medium heat until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Add swiss cheese and broth, stirring until cheese melts.

3.       For filling, in a medium bowl stir together egg, spinach, ricotta cheese, parmesan cheese, and lemon peel. Using a small spoon to fill manicotti shells with spinach mixture. Arrange filled shells in a 2-quart rectangular baking dish. Pour sauce over filled shells.

4.       Bake, covered, in a 350 degree oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.