Spinach Stuffed Manicotti

Ingredients:
1 tsp dried rosemary leaves, crushed
1 tsp dried sage leaves, crushed
1 tsp dried oregano, crushed
1 tsp dried thyme, crushed
1 tsp chopped fresh garlic
1.5 tsp olive oil
1.5 c. canned or fresh chopped tomatoes
1 (10 oz) pkg frozen chopped spinach; thawed, drained, and squeezed dry
4 oz ricotta cheese
1 slice whole wheat bread, in crumbs
2 egg whites, lightly beaten
8 uncooked manicotti shells; cooked, rinsed and drained
yellow pepper rings (optional)
sage sprig (optional)

Directions:

  Cook and stir rosemary, sage, oregano, thyme, and garlic in oil in a small saucepan over medium heat about 1 minute; do not let herbs turn brown.  Add in tomatoes and simmer 10 minutes, stirring occasionally.  Combine spinach, cheese and bread crumbs in a medium bowl.  Fold in egg whites.  Stuff manicotti with spinach mixture (hold noodle gently with hand and use a teaspoon to stuff shells).  Place half of tomato mixture in a 13 x 9 inch pan.  Arrange manicotti in pan and cover with remaining tomato mixture.  Cover with foil and bake in a preheated oven (350 degrees) for 30 minutes or until bubbly.  Garnish with pepper rings and sage sprig.

Makes 4 servings.