HealthNotes

Lamb and Spinach Manicotti

• From: American Lamb Board

Ingredients

• 1 1/2 lb ground lamb

• 16 oz can, tomato paste

• 1 tsp salt

• 1/4 tsp pepper

• 1 Tbs olive oil

• 2 med onions, chopped

• 2 cloves garlic, chopped

• 20 oz frozen spinach, thawed and squeezed dry

• 1 cup part-skim ricotta

• 2 eggs, beaten

• 1 tsp dried basil leaves

• 8 manicotti tubes, cooked according to package instructions

• 1 cup lowfat Monterey Jack cheese, grated

• 1/2 cup Parmesan cheese, shredded

Flavorful lamb and nutritious spinach, stuffed into pasta—a cheesy and crowd-pleasing Italian meal. Serve with garlic bread if desired.

Directions

• In skillet sprayed with non-stick cooking spray, cook and crumble ground lamb and 1/4 of chopped onion until browned.
• Drain well.
• Add tomato paste, 1/2 tsp salt, and pepper.
• Simmer 15 minutes; set aside.
• In skillet, heat oil over medium-high heat.
• Add rest of chopped onion and garlic, cook for 5 minutes, stirring occasionally.
• Mix in spinach and cool.
• Blend in ricotta, eggs, oregano, 1/2 tsp salt, and basil.
• Fill manicotti shells with spinach mixture.
• Pour thin layer of tomato sauce in a 11 x 7-inch baking dish.
• Arrange stuffed manicotti on top of tomato sauce.
• Top with remaining tomato sauce.
• Sprinkle with Monterey Jack and Parmesan cheeses.
• Bake at 350°F for 25 to 30 minutes, or until bubbly and heated through.