Spinach Manicotti

August 14th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

1 box (8 oz) uncooked manicotti shells (14 shells)

1-½ cups shredded mozzarella cheese

¼ teaspoon crushed red pepper flakes

15 oz. ricotta cheese  

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

 1 Jar Miur Glen Organic Italian Herb Pasta Sauce

DIRECTIONS:

Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 cup of the  cheese, the pepper flakes, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13×9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information
1 Serving: Calories 300 (Calories from Fat 50)

Total Fat 7g (Saturated Fat 3g, Trans Fat 0g)

Cholesterol 50mg

Sodium 410mg

Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 8g)

Protein 19g

Vitamin A 70%; Vitamin C 6%; Calcium 35%; Iron 15%

Exchanges: 1 1/2 Starch

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Rating: 5.0/5 (4 votes cast)

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Baked Eggplant Parmesan

May 24th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

 

Italian Cuisine is one of my all time favorite foods-but then again who’s isn’t it right!?. However, most tend to be extremely high in calories which are not at all waist-friendly.  I found the original recipe from wholefoodsmarket.com and further modified it a bit to make it EXTRA flavorful as well as calorie-friendly! I was actually pleasantly surprised on how delicious it turned! Your comments and feedback would be greatly appreciated!

INGREDIENTS: Serves 4

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten
3/4 cups cups panko bread crumbs (plain)

3/4 cup whole wheat plain bread crumbs

1 tsp Italian seasoning

1 tsp Mrs. Dash Tomato Basil Spice
1 jar Muir Glen Organic Tomato Basil Sauce
2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Avocado or Coconut oil Cooking Spray

DIRECTIONS:

Preheat oven with a baking sheet inside to 375°F. Meanwhile in a square deep dish whisk together panko, whole wheat bread crumbs, and spices. In another deep rectangle dish put the beaten eggs. Coat eggplant slices with beaten egg, then bread with panko crumbs. Liberally spray hot baking sheet with cooking spray and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

4 Servings
Amount Per Serving
  Calories 278.2
  Total Fat 6.4 g
  Saturated Fat 2.8 g
  Polyunsaturated Fat 0.7 g
  Monounsaturated Fat 1.1 g
  Cholesterol 78.1 mg
  Sodium 556.8 mg
  Potassium 350.0 mg
  Total Carbohydrate 42.4 g
  Dietary Fiber 10.2 g
  Sugars 10.7 g
  Protein 15.8 g
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Rating: 5.0/5 (4 votes cast)

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Lasagna Rolls with Spinach and Ricotta

January 21st, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

Another yummy recipe from wholefoodsmarket.com. Its really simple to make and kids can definitely participate with spreading and scooping!

INGREDIENTS:

8 cooked lasagna noodles

nonstick cooking spray

1 cup ricotta cheese

1/3 cup grated Parmesan

1  Large Egg

2 cups Trader Joe’s No Salt Added Marinara Sauce

1-1/2 cups fresh baby spinach or 10 oz. frozen bag, thawed and drained well

1 cup part skim shredded mozzarella, divided

DIRECTIONS:

Heat oven to 375 F. Grease an 8×8 casserole baking dish with the cooking spray; add 1 cup of sauce and spread it it around. Set aside. I’m a mixing bowl, mix ricotta, parmesan, egg and spinach with half of the mozzarella. Working with one noodle at a time, spread about 2-3 Tbsp of mixture. Starting at one end, roll up the noodle gently yet snugly and arrange them seam side down on the baking dish. Pour remaining pasta sauce over assembled rolls then sprinkle with mozzarella and bake for 20-25 min or until golden , melted and bubbly!

8 Servings
Amount Per Serving
  Calories 168.7
  Total Fat 5.2 g
  Saturated Fat 2.4 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.7 g
  Cholesterol 13.3 mg
  Sodium 332.9 mg
  Potassium 69.8 mg
  Total Carbohydrate 21.5 g
  Dietary Fiber 0.9 g
  Sugars 4.6 g
  Protein 8.8 g
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Rating: 5.0/5 (6 votes cast)

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