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Fat: 4 g
Cholesterol: 21 mg
Sodium: 462 mg
Protein: 11 g
Carbohydrate: 18 g
2 T. light margarine
3 T. flour
1 clove garlic, minced
1 t. basil
1 t. salt
2 c. nonfat milk
2 T. parsley
In a saucepan, combine the first 5 ingredients. Stir in the milk
and cook until thickened. Add the parsley.
8-12 manicotti shells, boiled in water for 5 minutes and drained
1 pkg. (10 oz.) frozen chopped spinach, defrosted and drained
1 pt. nonfat, small-curd cottage cheese
¼ c. minced onion
½ t. basil
½ t. salt
2 T. lemon juice
1 can (8 oz.) tomato sauce
½ c. reduced-fat Jack cheese, grated
Mix spinach, cottage cheese, onion, basil, salt, and lemon juice.
Stuff shells with the mixture. Pour ½ of the herbed sauce in baking
dish, place stuffed shells on top, and cover with remaining sauce.
Bake at 325-350°F until bubbly. Top with the tomato sauce and