Spinach Manicotti

4.6
(30)

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

2
2
Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Total Time:
1 hrs 25 mins
Servings:
7
Yield:
7 servings

Ingredients

  • 1 (15 ounce) container nonfat ricotta cheese

  • 2 cups shredded part-skim mozzarella cheese, divided

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

  • ½ cup reduced-fat sour cream

  • ¼ 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 (15 ounce) can crushed tomatoes

  • 14 uncooked manicotti shells

Directions

  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. Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in a ungreased 13-in. x 9-in. x 2-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.

  2. Cover and bake at 350 degrees F for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.

Tips

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.