The Tempting Spinach And Cheese Is Easy To Make

These tempting appetizers look like they're difficult to make...but they're not. They feature a spinach, onion and cheese filling simply rolled up in flaky puff pastry and sliced into pinwheels. You can assemble the spinach and cheese casserolein less than 10 minutes by using preshredded cheeses. Pair this dish with fresh berry salad and mini muffins for a lovely Mother's Day or graduation brunch.
　　

Ingredients
　　
1 tablespoon butter, melted Cooking spray
　　
2 (6-ounce) packages fresh baby spinach
　　
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
　　
3/4 cup (3 ounces) shredded Monterey Jack cheese
　　
1 1/3 cups all-purpose flour (about 5 3/4 ounces)
　　
1 1/2 cups fat-free milk
　　
1 cup egg substitute
　　
1 teaspoon salt
　　
1 teaspoon baking powder
　　
2 teaspoons Dijon mustard
　　
1/4 teaspoon freshly ground black pepper
　　
1/8 teaspoon ground nutmeg
　　
1/8 teaspoon ground red pepper
　　
Directions
　　
Preheat oven to 350 degrees F (175 degrees C).
　　
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
　　
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
　　
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.