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Spinach-Stuffed Manicotti with Vodka Blush Sauce

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  • Prep 25 min
  • Total 60 min
  • Servings 7
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Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!
Updated Aug 17, 2011
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Ingredients

  • 1 box (8 oz) uncooked manicotti pasta shells (14 shells)
  • 2 jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
  • 1/4 cup vodka
  • 1/2 cup whipping cream
  • 2 cups shredded Italian cheese blend (8 oz)
  • 1/2 cup sun-dried tomatoes in oil, drained, chopped
  • 1 container (15 oz) ricotta cheese
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 2 tablespoons julienne-cut fresh basil leaves

Steps

  • 1
    Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
  • 2
    Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
  • 3
    In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
  • 4
    In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
  • 5
    Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you would like to use dry-pack sun-dried tomatoes instead of those packed in oil, just rehydrate them first by following package directions.
  • tip 2
    For ease when filling the manicotti shells, shape ricotta mixture into log with fingers and simply place inside cooked shells.

Nutrition

420 Calories, 15g Total Fat, 19g Protein, 48g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
880mg
37%
Potassium
250mg
7%
Total Carbohydrate
48g
16%
Dietary Fiber
6g
25%
Sugars
9g
Protein
19g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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