Spinach Manicotti

SUBMITTED BY: Mary Steiner

"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"

PREP TIME	15 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 25 Min

SERVINGS & SCALING

Original recipe yield: 7 servings

USMETRIC

About scaling and conversions

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
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 (15 ounce) can crushed tomatoes
14 uncooked manicotti shells

READ REVIEWS (8)

DIRECTIONS

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.
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.

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.

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REVIEWS

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Reviewed on Feb. 20, 2007 by dewdsblondie

This is totally awesome! I made this for dinner tonight. I didn't make any changes. I did have leftover ricotta mixture, so I just spread it over the top before baking. I filled the manicotti shells with a pastry press. It was a two person job, but was easy that way. My family isn't really into meatless meals, but we didn't even notice there wasn't any! Definitely a make again thing!!! Yummy!

3 users found this review helpful

Reviewed on Jan. 20, 2008 by Ace Crayton

Wonderful recipe, easy to make... had it for dinner last night. I was wary of the salsa at first but it gave the recipe a wonderful flavor. Will likely be having it again soon.

1 user found this review helpful

Reviewed on Dec. 16, 2007 by WebsByMegan

Have made this many times! Love it! Great flavor and easy since the noodles don't need to be cooked ahead of time. My 10 year old daughter has made it for me, too! The sauce really makes this recipe.

1 user found this review helpful

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