Spinach Manicotti

7
Total Time
58 min
Prep
18 min
Cook
40 min
Serves
4
Difficulty
Easy
We split and then filled the manicotti shells instead of filling them whole. It might not follow tradition but it’s certainly fast!

Ingredients

cooking spray

1 spray(s)

table salt

1¼ tsp, divided

uncooked manicotti shells

8 item(s)

part-skim ricotta cheese

1 cup(s)

chopped frozen spinach

10 oz, thawed and squeezed dry

uncooked scallion(s)

4 medium, chopped (green parts only)

regular liquid egg substitute

¼ cup(s), Garden Vegetable variety, refrigerated

black pepper

¼ tsp

canned diced tomatoes

14½ oz, with Italian seasonings or with roasted garlic and onion

canned tomato paste

2 Tbsp

grated Parmesan cheese

¼ cup(s), Parmigiano Reggiano recommended

Instructions

  1. Preheat oven to 350ºF. Coat a 9-inch square glass baking dish with cooking spray.
  2. Bring a large pot of water to boiling; add 1 teaspoon of salt. Add manicotti shells and submerge in water. Cook until tender, about 8 to 10 minutes; drain and set aside.
  3. Meanwhile, combine ricotta, spinach, scallions, egg substitute, remaining 1/4 teaspoon of salt and pepper in a medium bowl.
  4. On a flat work surface, cut manicotti shells down the center with a knife through one side. Lay noodle flat and spoon 1/4 cup of ricotta filling down the center of each one; roll up tightly and place seam-side down in prepared baking dish. Or stuff whole manicotti shells in the traditional manner if you prefer.
  5. Combine diced tomatoes and tomato paste in a small bowl; gently spoon over manicotti and sprinkle with cheese. Bake manicotti until hot and cheese is lightly browned, about 30 minutes. Yields 2 manicotti per serving.

Notes

You may want to cook extra manicotti shells incase any break during the cooking or stuffing process.

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