Breakfast Burrito (Lacto)
INGREDIENTS:
1 pk Manicotti pasta (jumbo 1 Egg white (or fave egg
Shells will also do) Replacer)
1 Jar of your favorite pasta 1 cn Spinach (or use frozen if
Sauce You can?t find it canned)
1 Container of fat free 1 pk Shredded fat free mozzarella
Ricotta cheese Cheese
1 pk Manicotti pasta (jumbo 1 Egg white (or fave egg
Shells will also do) Replacer)
1 Jar of your favorite pasta 1 cn Spinach (or use frozen if
Sauce You can?t find it canned)
1 Container of fat free 1 pk Shredded fat free mozzarella
Ricotta cheese Cheese
Cook manicotti or shells until almost done. Meaning the pasta should still be a little hard. Drain and cool. In a bowl, mix ricotta cheese, spinach, egg white with half of tje package mozzarella cheese. Mixture should be a little thick --
not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... basil, oregano, parsley, etc.
When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top.
This freezes well. I generally make this the night before and refrigerate it for the next day. Yum!
not runny. If runny, add more mozzarella cheese. Add about 3 tablespoons of pasta sauce to mixture and whatever herbs you prefer... basil, oregano, parsley, etc.
When manicotti is cool, stuff with mixture and place in a baking pan. Top with remaining pasta sauce and sprinkle remaining mozzarella cheese. Bake for about 30 minutes at 350 degrees or until cheese is fully melted on top.
This freezes well. I generally make this the night before and refrigerate it for the next day. Yum!