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SPINACH MANICOTTI

 INGREDIENTS: 

¾ cup shredded part-skim mozzarella cheese

1 ½ cups low-fat ricotta cheese

1 ½ cups low-fat cottage cheese

¼ cup grated fresh Romano cheese

½ teaspoon dried Italian seasoning

1 ten ounce box of frozen spinach, thawed, drained, and squeezed dry

1 egg white

1 clove garlic, peeled and minced

1 eight ounce box of uncooked manicotti shells

non-stick cooking spray

26 ounce jar of low-fat prepared tomato sauce

 DIRECTIONS: 

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine ½ cup mozzarella cheese, with all of the ricotta, cottage cheese, Romano, Italian seasoning, spinach, egg white, and garlic.  Stir well and set aside.
  3. Cook manicotti according to package directions, omitting salt and fat; do not overcook.  Drain and rinse under cold water.
  4. Lightly coat 13x9 inch baking dish with cooking spray.  Fill manicotti with cheese mixture and place in baking dish.  Top with tomato sauce.
  5. Bake uncovered for 25 minutes.
  6. Sprinkle with remaining ¼ cup mozzarella cheese and bake 10 minutes more or until cheese melts.

    SPINACH LASAGNA

     
    INGREDIENTS:
     
    26 oz spaghetti sauce
    8 oz no boil lasagna noodles
    1/4 cup grated parmesan
    16 oz low fat ricotta or cottage cheese
    1 tablespoon parsley flakes
    1 teaspoon oregano
    2 cups shredded mozzarella
    1/4 cup grated parmesan
    10 oz frozen spinach, thawed and drained
     
    DIRECTIONS:
     
    1.  Preheat oven to 350
    2.  Mix ricotta, 1/4 cup parmesan, parsley and oregano. Set aside.
    3.  Spread 1 cup of sauce over bottom of baking dish, top with 4 noodles.
    4.  Spread 1 cup of the cheese mixture over the noodles; top with 1 cup spaghetti sauce, 1/2 of spinach and 2/3 cup mozzarella.
    5.  Repeat layers, starting with 4 lasagna noodles, ass remaining cheese mixture, 1 cup spaghetti sauce, 2/3 cup of mozzarella cheese and remaining spinach.
    6.  Top with remaining 4 noodles, sauce, mozzarella cheese and 1/4 cup parmesan cheese.
    7.  Bake uncovered for 45 minutes at 350 F until hot and bubbly.  Remove and let sit for 15 minutes before serving.