(22) Spinach Manicotti

Quick and easy and quite tasty. I’ll definitely make this again, but next time add a little more garlic to the filling and a little red pepper to the marinara!


Spinach Manicotti

Source: Betty Crocker
Yield: 7 servings (2 manicotti each)

Comments: Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you’ll have a doable weeknight dinner.

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.

2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.

3. In bottom of ungreased 13×9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.

4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

High Altitude (3500-6500 ft): Increase first bake time to about 45 minutes.

Substitution:The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead.
Do-Ahead: You can make this recipe up to 24 hours ahead. Just cover and refrigerate until ready to bake. You can expect about 15 minutes extra baking time.

Nutrition Information:
1 Serving (2 Manicotti): Calories 380 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 770mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 6g); Protein 22g Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 45%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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