dish
Spinach and Ricotta Stuffed Manicotti

6
Serves
438
Calories
14
Nutrients
13
Vitamins

Ingredients

1 pound manicotti
1 pound spinach leaves
2 cups low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1/2 cup bread crumbs
2 cups your favorite tomato sauce

Cooking Instructions

1. Cook the manicotti according to the directions on the package.

2. Heat a large nonstick skillet over high heat. Wash the spinach and add it to the skillet with just the water that clings to the spinach leaves. Toss the spinach until it is wilted and remove from heat.

3. Transfer the spinach to a food processor and puree. Add the ricotta cheese, egg and Parmesan cheese and puree again. Transfer the spinach mixture to a mixing bowl, add the bread crumbs and generously season with salt, pepper and nutmeg.

4. Using a spoon, fill the manicotti with the spinach mixture.

5. Preheat the oven to 350°F.

6. Spread 1/2 cup of tomato sauce on the bottom of a large baking dish. Add the filled manicotti in a single layer and cover with the remaining tomato sauce. Cover the entire dish with foil.

7. Bake for 20 minutes. Remove the foil and continue to bake until the edges of the dish are bubbly, about 10 more minutes.

Serving Size: 2 manicotti with sauce

Nutrition Information

Number of Servings: 6
Calories
438
Protein
25 g
Total Carbohydrate
64 g
Dietary Fiber
6 g
Soluble Fiber
1 g
Sugar
3 g
Total Fat
11 g
Saturated Fat
5 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
69 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
22 %
Percent Calories from Carbohydrate
55 %
Percent Calories from Fat
23 %
Vitamin A
646 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
37 mg
Vitamin D
0 IU
Folate
173 mcg
Vitamin E
3 IU
Pantothenic Acid
0 mg
Calcium
390 mg
Iron
6 mg
Phosphorus
363 mg
Potassium
1130 mg
Sodium
470 mg
Zinc
2 mg