Wednesday, April 15, 2009

Spinach Manicotti

This dinner was truly what the doctor ordered – it was only 8 ingredients and 15 minutes of prep time. Last night it was rainy and cold outside so I decided to make a pasta dish (because when it is cold outside there is nothing better than a nice and filling cheesy warm dish) and manicotti is my favorite pasta dish! This had just the right amount of spinach and cheese...pure heaven!

I served it with a really simple cucumber salad and it was the perfect compliment. The next time you have a cold and gross day try this out and it will cheer you right up!
7 Servings (2 Manicotti Each)
1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) pasta sauce (any flavor)

  • Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
  • In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
  • In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
  • Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutritional Information:

Per Serving (2 Manicottis)
Calories 380, Total Fat 15g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 80mg, Sodium 770mg, Total Carbohydrate 41g, Fiber 4g, Sugars 6g, Protein 22g

1 comment:

Slim Vegan said...

Looks delicious! I'll have to try that recipe.