RCI-ND.003.0015.001
Spinach Manicotti
This freezes well. I generally make this the night before and refrigerate it for the next day. Yum!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pack manicotti pasta (jumbo shells will also do)1 unit
- of your favorite pasta sauce1 jar
- container of fat free ricotta cheese1 unit
- egg white (or fave egg replacement)1 unit
- spinach (or use frozen if you can't find it canned)1 can
- pack shredded fat free mozzarella cheese1 unit
Method
1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
5 minutes
2
Cook the manicotti shells in a large pot of salted boiling water until just al dente, then drain and lay them in a single layer on a lightly oiled baking sheet to prevent sticking.
8 minutes
3
Sauté fresh or thawed frozen spinach in a pan over medium heat until wilted and any excess moisture has evaporated, then let it cool slightly and chop finely.
5 minutes
4
In a large mixing bowl, combine the chopped spinach with ricotta cheese, half the mozzarella, grated Parmesan, a beaten egg, salt, pepper, and a pinch of nutmeg, stirring until evenly blended.
5 minutes
5
Transfer the ricotta and spinach filling into a piping bag or zip-lock bag with a corner snipped off, then carefully pipe the filling into each manicotti shell until fully stuffed.
10 minutes
6
Spread an even layer of marinara sauce across the bottom of the prepared baking dish, arrange the stuffed manicotti in a single layer on top, then pour the remaining marinara sauce generously over the shells.
5 minutes
7
Sprinkle the remaining shredded mozzarella and additional grated Parmesan evenly over the top, then cover the dish tightly with aluminum foil.
2 minutes
8
Bake covered for 30 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden. Let the dish rest for 5 minutes before serving.
50 minutes