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Spinach Manicotti Recipe

Spinach Manicotti 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
TOTAL TIME: Prep: 20 min. Bake: 70 min. YIELD:7 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 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.

Reviews for Spinach Manicotti

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Reviewed Oct. 10, 2015

"Made this using spaghetti sauce instead of the salsa and tomatoes. Can I say yummy? Delicious , easy to fix (no hot pasta) and what a belly filler. Will definitely make again."

Reviewed Mar. 17, 2012

"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 Jan. 18, 2012

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

Reviewed Jan. 15, 2012

"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 Jan. 6, 2011

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

Reviewed Apr. 26, 2010

"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 Feb. 25, 2010

"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 Sep. 2, 2009

"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"

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Wine Pairings

Medium-Bodied Red Wine

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