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| | Pam Coombes |
| 1 | 8oz pkg manicotti shells, |
| | Uncooked |
| 1 | 10oz pkg frozen chopped |
| | Spinach, thawed, & drained |
| 1 | 16oz carton part skim |
| | ricotta cheese |
| 1 Tasse | parmesan grated |
| | Divided |
| 1/2 Tasse | Egg substitute |
| 2 1/2 Tasse | Diced, cooked chicken breast |
| 1 Esslöffel | basil |
| 3/4 Teelöffel | pepper |
| 3 Tasse | Low-sodium tomato sauce Or |
| | Spaghetti sauce |
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Prepare manicotti according to package directions. While manicotti is cooking squeeze all water out of spinach. When manicotti is done, drain, and set aside. Preheat oven to 350F. Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in spinach, chicken, basil and pepper. Spoon cheese mixture into manicotti shells and place in a 9x13x2-inch baking pan. Cover with tomato sauce and sprinkle with remaining 1/2 cup Parmesan chese. Cover and bake 20 minutes at 350F. Uncover and bake 15 minutes more, until cheese is golden brown. Per Serving: 344 calories, 13g fat, 68mg chol. Best Recipes 8/95
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