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.
box (8 oz) uncooked manicotti shells (14 shells)
cups shredded Italian cheese blend (8 oz)
teaspoon crushed red pepper flakes
container (15 oz) ricotta cheese
box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
cloves garlic, finely chopped
egg, slightly beaten
jar (25.5 oz) Muir Glen™ pasta sauce (any flavor)
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (2 Manicotti)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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