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Spinach Manicotti

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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( 108 Ratings)

108 Ratings

5 Stars 45%

4 Stars 30%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 30 )

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Prep Time 15 min
Total Time 50 min
Servings 7

Ingredients

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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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Manicotti)

Calories: 380
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 770mg; 770%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 4g 4% Sugars 6g 6% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 6%;
Calcium: 45%;
Iron: 15%;

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.

REVIEWS & COMMENTS

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1 - 3 of 30 Reviews View All

Posted 10/16/2012 2:27:13 PM REPORT ABUSE lorasmiles said:

Rating:

Great recipe! Only things I modified were the spinach and jumbo shells (about 20). If I would have used 10 oz. of spinach I would have had more spinach than cheese! I chopped the greens and gradually stirred it in with the cheese until it looked about half and half. Husband loved the crushed red pepper flakes. Added a nice kick.

This reply was: Helpful Inspiring

Posted 10/11/2012 4:07:07 PM REPORT ABUSE emandmmom said:

Rating:

One of my families favorite meals. All three kids plus my husband and I can enjoy this meatless meal.

This reply was: Helpful Inspiring

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