Restaurant-Style Spinach Manicotti

SERVES: 7

COOK TIME: 50 Min

Who says you need fancy restaurants for classic Italian dishes? Our Restaurant-Style Spinach Manicotti is a lighter version of your favorite baked pasta dish, so you can still enjoy this Italian dish, in moderation of course!

What You'll Need

1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1 1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese

What to Do

Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

Note

To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?

Nutritional InformationShow More

Servings Per Recipe: 7

Amount Per Serving % Daily Value *
Calories 319
Calories from Fat 47
Total Fat 5.2g 8 %
Saturated Fat 2.3g 11 %
Trans Fat 0.0g 0 %
Protein 25g 50 %

Amount Per Serving % Daily Value *
Cholesterol 68mg 23 %
Sodium 400mg 17 %
Total Carbohydrates 43g 14 %
Dietary Fiber 3.3g 13 %
Sugars 13g 0 %

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Member 7251889

Sep 02, 2014

Delicious! I used double the mozzarella because I'm a cheese lover! Turned out great. Let it set for about 5-10 min to absorb water from sauce. Will definitely make again! Boyfriend suggested that it's a once a month eat! YUM! Thanks for the recipe.

michellehanel 8302 825

Sep 01, 2014

May I ask why your recipes are for so many people?

Test Kitchen Team

Sep 03, 2014

Hi Michelle! Some ingredients are packaged in a way in which it makes sense for us to include more servings. Our recipes are also great for sharing with friends and family! If the recipe has too many servings, you can try cutting it in half or making the whole recipe and freezing half of it. Thank you!

michellehanel 8302 825

Sep 01, 2014

I used fresh lasagne sheets & rolled them up to form the tube. Dinner was a success.