Manicotti With Spinach and Ricotta

8 manicotti shells

1 (10-ounce) package chopped

frozen spinach 1 (15-ounce) carton ricotta

cheese

1 egg

½ cup freshly grated parmesan

cheese

½ teaspoon garlic powder 1 (14-ounce) can diced fireroasted tomatoes with roasted garlic, undrained 1 (6-ounce) can tomato paste with Italian herbs such as Contadina brand

1 teaspoon dried basil

1 cup water

1 cup shredded part-skim

mozzarella cheese

Heat oven to 350 degrees. Cook shells according to package directions; drain.

In a medium bowl, microwave spinach 1 minute on 100 percent power or until thawed; squeeze dry.

In a separate bowl, combine spinach, ricotta cheese, egg, parmesan cheese and garlic powder. Spoon into cooked shells; place in a 7-by-11-inch baking dish coated with cooking spray. Combine tomatoes, tomato paste, basil and water; mix well. Pour over shells. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through.

Makes 6 servings. Nutrition information: Each serving contains approximately 311 calories, 21 g protein, 10 g fat, 33 g carbohydrate, 66 mg cholesterol, 743 mg sodium and 4 g fiber.

Carbohydrate choices: 2.