[X]

Home > Recipes > Spinach Manicotti

Spinach Manicotti Recipe

Spinach Manicotti Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. —Mary Steiner of West Bend, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Spinach Manicotti Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spinach Manicotti Recipe

Prep: 20 min. Bake: 70 min.

Yield: 7 Servings

20 70 90

Ingredients

1 carton (15 ounces) fat-free ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 ounces) crushed tomatoes
14 uncooked manicotti shells

Directions

In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender. Yield: 7 servings.

Nutritional Analysis: One serving (2 stuffed manicotti) equals 341 calories, 8 g fat (5 g saturated fat), 34 mg cholesterol, 883 mg sodium, 45 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Originally published as Spinach Manicotti in Light & Tasty October/November 2004, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Herb Focaccia Bread

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Spinach Manicotti

Spinach Manicotti

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Mar. 17, 2012 by kmplumhoff

First time made exactly as written, very good. Now I swap out the juice & salsa for 3C of spaghetti sauce, get raves every time. Family & friends request this often.

Reviewed on Jan. 18, 2012 by craftymommajess

One of my family's favorite light recipes. My 5 year old son even loves these!

Reviewed on Jan. 15, 2012 by BakinGymnast

I liked how there was no need to cook the noodles ahead, but using salsa for the sauce was kind of strange. Next time I will just use spaghetti sauce instead of the salsa. Also, be careful when you take this out of the oven as the liquid almost overflowed on mine!

Reviewed on Jan. 06, 2011 by craftymommajess

Delicious!! Will be making this again this week!!

Reviewed on Apr. 26, 2010 by madraven4

This recipe was a family favorite. I've made manicotti before, but this recipe uses uncooked noodles that obsorb the sauce until tender while baking. Serve with garlic bread and red wine!

Reviewed on Feb. 25, 2010 by pattyhay

This is so good I had 3 people ask for the recipe!

I used Von's Arrabiata Spagetti Sauce 28oz. instead of the salsa & crushed tomatoes.

Reviewed on Sep. 02, 2009 by marybrehm

Delicious! Very flavorful. My husband and I both loved it! Also like not having to cook the manicotti before filling. Definitely a keeper! Thanks Mary