Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!
box (8 oz) uncooked manicotti pasta shells (14 shells)
jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
cup whipping cream
cups shredded Italian cheese blend (8 oz)
cup sun-dried tomatoes in oil, drained, chopped
container (15 oz) ricotta cheese
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
tablespoons julienne-cut fresh basil leaves
Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
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.
In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
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.
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.
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.
For ease when filling the manicotti shells, shape ricotta mixture into log with fingers and simply place inside cooked shells.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.