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Spinach Manicotti recipe

1 tablespoon plus 1 teaspoon butter
1 tablespoon plus 1 teaspoon all-purpose flour
1 cup skim milk
1/4 cup canned ready-to-serve chicken broth
3/4 teaspoon salt, divided (optional)
White pepper
Ground nutmeg
2 cups part skim ricotta cheese
1 (9-10 ounce) package chopped spinach, thawed and well drained
2 ounces grated Parmesan cheese
1/2 teaspoon garlic powder
2 ounces mozzarella cheese, shredded
8 manicotti shells, cooked according to directions and drained

In small saucepan heat butter over medium heat until hot and bubbly; add flour and cook, stirring constantly for 1 minute. Reduce heat to low; gradually stir in milk and broth. Continue to stir and cook until mixture is smooth; add 1/4 teaspoon salt and dash each white pepper and nutmeg; let simmer, stirring occasionally, until mixture is thickened, 10-15 minutes.
While mixture is simmering, in medium bowl combine ricotta cheese, spinach, Parmesan cheese, garlic powder, remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and dash nutmeg; mixing well.

Heat oven to 350 degrees F.

In bottom of 13 x 9 x 2-inch pan, spread 1/3 cup sauce. Stuff 1/8 of spinach mixture into each shell and arrange stuffed shells in dish; top with remaining sauce and sprinkle with mozzarella. Cover dish and bake until manicotti are heated through, 20-25 minutes. Turn oven control to broil, uncover pan and broil until cheese is melted lightly browned, 3-5 minutes.

Each serving: 464 calories; 31 g protein; 22 g fat; 37 g carbohydrates; 770 mg calcium; 1, 079 mg sodium; 62 mg cholesterol

Makes 4 servings, 2 manicotti each.