Spinach Manicotti Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr 15 mins
-
Servings
8 Servings
-
Calories
427 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach Manicotti Recipe
Report
An easy spinach manicotti dish with no-boil noodles and a cheesy filling with fresh baby spinach. This is a hearty vegetarian casserole dish the whole family will enjoy.
Share:
Ingredients
Sauce
- 1 small onion chopped
- olive oil for sautéing approx. 1 1/2 Tablespoons
- 2 28 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 5 garlic cloves minced
- 1 teaspoon Italian spices mix
- 1/4 teaspoon red pepper flakes
- salt and pepper
Manicotti
- 16 no-boil oven-ready lasagna noodles
- 3 cups ricotta cheese low-fat is fine
- 4 cups pre-packaged Italian blend cheeses shredded
- OR 2 1/2 cups mozzarella, 1 1/2 cups provolone, shredded
- 1 large egg lighten beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 loosely filled cups baby spinach finely chopped
Instructions
- Place oven rack to the middle position and pre-heat oven to 375 degrees.
- For Sauce
- Over medium heat, sauté onion in a medium sized sauce pan until soft and fragrant. Add garlic, red pepper flakes, italian spices, and tomato paste. Sauté for 1 minute. Add crushed tomatoes combining all the sauce ingredients, simmering for about 20 minutes. Season with salt and pepper.
- Manicotti Filling
- Reserve 1 cup of cheese to top the manicotti casserole.
- In a large mixing bowl, combine ricotta and remaining 3 cups of cheese, egg, salt, pepper together. Add chopped spinach.
- Pasta
- Soak the no-boil lasagna noodles in hot water (about 5 minutes). Drain water from the noodles and remove some of the water on the noodles by placing them on a clean kitchen towel.
- Assemble
- Spread half of the sauce on the bottom of a 9" x 13" baking dish. Fill each noodle with about a 1/4 cup of the cheese/spinach mixture, rolling from the short side of the noodle.Place the rolled manicotti, seam-side down over the sauce in the baking dish. Spread the remaining sauce over the manicotti and cover with foil. Bake for about 40 minutes. Remove foil and top with remaining 1 cup of cheese. Bake until cheese is melted (about 5 minutes). Let cool 10 minutes before serving.
Notes
- Oven-ready Lasagne are flat 7" x 3 1/2" noodles that do not require boiling. I used a 9 ounce package of Barilla, which comes with 16 in the box. Other brands may come with less noodles.
Nutrition Information
Show Details
Serving
1g
Calories
427kcal
(21%)
Carbohydrates
12g
(4%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
11g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
709mg
(30%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 427kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 11g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 709mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
