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Spinach Manicotti

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
  • Total Time
    Prep: 20 min. Bake: 70 min.
  • Makes
    7 servings

Ingredients

  • 1 carton (15 ounces) fat-free ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 1 package (10 ounces) 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 can (15 ounces) crushed tomatoes
  • 14 uncooked manicotti shells

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 an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
  • Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
Nutrition Facts
2 each: 345 calories, 8g fat (5g saturated fat), 34mg cholesterol, 782mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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