This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.
Low-fat, low-calorie manicotti? Is that possible? With only 325 calories and 8.5 grams of fat, I can say, yes, that is possible. This combination of lean ground beef, fat-free ricotta, egg white and fresh herbs creates a delicious and easy manicotti recipe. I developed this recipe for Laura’s Lean Beef Company a few years ago, and it has been a family staple for a few years. Feel free to use ground turkey or pork instead of beef if you choose. Also, you can prepare it a day ahead and bake it the next day.
Beef and Cheese Manicotti
Prep: 20 minutes
Cook: 35 minutes
Yield: 6 to 8 servings
1 (8-ounce) package manicotti
1/2 pound lean ground beef
1/2 cup finely chopped onion
2 cloves garlic, minced
1 (15-ounce) container fat-free ricotta cheese
1 cup shredded mozzarella cheese, divided
1 egg white
2 tablespoons finely chopped parsley
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 cups marinara sauce
1. Cook manicotti according to package directions. Drain and set aside.
2. Heat a large heavy skillet over medium heat. Brown ground beef, onion and garlic 5 minutes or until meat is browned; drain and let cool slightly.
3. Combine ricotta cheese, 1/2 cup mozzarella cheese and next 5 ingredients in a large mixing bowl. Stir in the meat mixture and set aside.
4. Preheat oven to 350°F. Spoon 1/2 cup marinara sauce in a lightly greased 13-x 9-inch baking dish. Fill manicotti shells with the meat mixture and arrange in a single layer in prepared dish. Spoon the remaining sauce over the top and sprinkle with remaining mozzarella cheese. Bake 30 minutes or until sauce bubbles and is heated through. Let stand 5 minutes before serving.