- Total Time
We split and then filled the manicotti shells instead of filling them whole. It might not follow tradition but it’s certainly fast!
cooking spray1 spray(s)
table salt1 ¼ tsp, divided
uncooked manicotti shells8 item(s)
part-skim ricotta cheese1 cup(s)
chopped frozen spinach10 oz, thawed and squeezed dry
uncooked scallion(s)4 medium, chopped (green parts only)
regular liquid egg substitute¼ cup(s), Garden Vegetable variety, refrigerated
black pepper¼ tsp
canned diced tomatoes14 ½ oz, with Italian seasonings or with roasted garlic and onion
canned tomato paste2 Tbsp
grated Parmesan cheese¼ cup(s), Parmigiano Reggiano recommended
- Preheat oven to 350ºF. Coat a 9-inch square glass baking dish with cooking spray.
- 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.
- Meanwhile, combine ricotta, spinach, scallions, egg substitute, remaining 1/4 teaspoon of salt and pepper in a medium bowl.
- 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.
- 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.