Spinach Manicotti

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


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


  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.


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

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