Meatless Monday - Spinach & Pea Manicotti

Last night after work, I was drained. I didn't feel like doing anything. I did manage to do a little stress relief yoga and cook dinner for me and my friend Kelly. I used EatBetterAmerica.com's Three Cheese Manicotti recipe as a guideline. Below is the recipe how I modified it.



Spinach & Pea Manicotti

8 dried manicotti shells
Nonstick cooking spray
1/4 cup diced onions
1 cup chopped frozen spinach (thawed and drained)
3/4 cup frozen sweet peas (thawed)
3 or 4 cloves garlic, minced
1 cup fat free ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
3/4 cup egg white substitute
2 teaspoons dried Italian seasoning, crushed
1 8oz. can of tomato sauce combined with garlic & onion powder & Italian seasoning to taste.(and 1/4 cup diced tomatoes if you have them available)
1/4 cup grated Parmesan-Romano cheese

1. Preheat oven to 350°F. Cook manicotti shells according to package directions; drain. Rinse with cold water and drain again. Set aside.

2. Meanwhile, for filling, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add onions, spinach, peas and garlic to hot skillet. Cook for 3 to 5 minutes or just until vegetables are tender, stirring occasionally. Remove from heat; cool slightly. Stir in ricotta cheese, ½ cup of the mozzarella cheese, the egg substitute, and Italian seasoning. Spoon filling into cooked manicotti shells.

3. Spread about 1/3 cup of the sauce into the bottom of a 2-quart rectangular baking dish. Arrange stuffed manicotti shells in individual baking dishes or large baking dish, overlapping shells slightly if necessary. Pour remaining sauce over manicotti.

4. Bake, covered, for 20 to 25 minutes for individual baking dishes or 35 to 40 minutes for large baking dish or until heated through. Uncover and sprinkle with the remaining 1/4 cup mozzarella cheese & Parmesan Romano. Bake for 5 minutes more. Let stand for 10 minutes before serving.

This is a very exhausted me holding up the finished product.



This was a really good dish. I love the flavor of spinach and peas together! It reminded me a lot of Gina's Spinach Lasagna Rolls I made awhile back. I paired it with a spinach salad and it was a very filling meal. Kelly enjoyed it as well...we paired it with a glass bottle of red while we discussed our excitement for Girls Weekend.

This morning I had a pretty good run for a Tuesday! I seem to usually struggle on Tuesdays, but I'm not sure why. Today was good though.



While I was running, I kept thinking "I can't believe how much I love running". I really can't. I'm in shock at how much it's changed my life. I'm not the best runner or the fastest, but I have a passion for it that is almost equal to my love of food. :)

I want to thank you all for your amazing comments on my SELF magazine appearance. If you would have told me 1 year ago that I would be in a magazine that didn't focus on cheeseburgers, chubby chicks or beer I would have laughed you right out of town. I've come a long way baby, and I'm damn proud of it.


I want you all to take a minute and think about something for me. What have you done lately that makes you say "Damn! I'm proud of me!"? Tell me. :)