Save on Pinterest

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
  • Total Time
    Prep: 20 min. Bake: 70 min.
  • Makes
    7 servings


  • 1 carton (15 ounces) fat-free ricotta cheese
  • 2 cups 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


  • 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 13x9-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.
Nutrition Facts
2 each: 345 calories, 8g fat (5g saturated fat), 34mg cholesterol, 782mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Recommended Video


Click stars to rate
Average Rating:
  • MarineMom_texas
    Jan 25, 2020

    This is one of our favorite recipes. I usually halve the recipe for the two of us but have even served it to guests. It is delicious. I highly recommend this recipe. Volunteer Field Editor

  • lalyki
    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.

  • kmplumhoff
    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.

  • craftymommajess
    Jan 18, 2012

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

  • BakinGymnast
    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!

  • craftymommajess
    Jan 6, 2011

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

  • madraven4
    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!

  • pattyhay
    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.

  • marybrehm
    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

  • Michelle
    Jan 22, 2006

    No comment left