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Spinach Manicotti

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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.

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(106 Ratings)

106 Ratings

5 spoons 46%

4 spoons 28%

3 spoons 18%

2 spoons

1 spoons

Member Reviews (28)

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PREP TIME
15 Min
TOTAL TIME
50 Min
SERVINGS
7

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) Cascadian Farm® frozen organic 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)

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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 13x9-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.

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Expert Tips

The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead.

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.

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Nutrition Information:

1 Serving (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 70.00%;
Vitamin C 6.00%;
Calcium 45.00%;
Iron 15.00%;

Exchanges:

2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

2007 © and ®/™ of Small Planet Foods, Inc.

Review & Comments

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1 - 3 of 28 Reviews View All

Posted 3/21/2011 4:12:11 PM REPORT ABUSE danielsonmarla said:

Rating:

This was absolutely delicious. I used rice cheese shreds instead of Italian cheese, and 1 box of Mori-Nu firm lite tofu seasoned with 1/2 t. onion powder and 1/2 t. salt instead of the ricotta. For the sauce I used pasta marinara sauce. It is something I will make again, next time I may add some vegetarian sausage bits. Thank you for the recipe!

This reply was: Helpful Inspiring

Posted 3/2/2011 1:48:46 PM REPORT ABUSE KFMallday said:

Rating:

i agree, a bit too much spinach. Also VEGAN means NO animal products! this recipe is NOT for vegans. vegetarians, yes

This reply was: Helpful Inspiring

Posted 2/28/2011 3:06:11 PM REPORT ABUSE lexximesso said:

Rating:

As a novice cook I found this recipe easy enough to prepare. I made it for a special dinner party and the older demographic was deeply impressed, thus, I fully intend on making it again.

This reply was: Helpful Inspiring