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Spinach Manicotti Recipe

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.

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

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

    Cup of Yum
  1. Place oven rack to the middle position and pre-heat oven to 375 degrees.
  2. For Sauce
  3. 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.
  4. Manicotti Filling
  5. Reserve 1 cup of cheese to top the manicotti casserole.
  6. In a large mixing bowl, combine ricotta and remaining 3 cups of cheese, egg, salt, pepper together. Add chopped spinach.
  7. Pasta
  8. 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.
  9. Assemble
  10. 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

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

% 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.