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Spinach Manicotti

Spinach Manicotti
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
7 ServingsPrep: 20 min. Bake: 70 min.

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
© Taste of Home 2013

2 of 2

Spinach Manicotti (continued)

Directions (continued)

  • remaining mozzarella cheese. Bake 15 minutes longer or until noodles
  • are tender. Yield: 7 servings.
Nutrition Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013