Spinach manicotti
8
Points®
Total time: 58 min • Prep: 18 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This Italian favorite may be your new weeknight go-to meal. In under 1 hour these warm, cheesy baked shells are ready-to-eat. Add a simple green salad with a red wine vinaigrette for a vegetarian dinner feast. Using the garden vegetable egg substitute cuts prep time by having those vegetables in the egg mixture from the start. To make stuffing the shells easier, we split and then filled them instead of filling them whole. It might not follow tradition but it’s certainly fast! You may want to cook extra manicotti shells incase any break during the cooking or stuffing process. You won't be looking for a meaty side after trying these shells.
Ingredients
Cooking spray
1 spray(s)
Table salt
1.25 tsp
Uncooked manicotti shells
8 item(s)
Part skim ricotta cheese
1 cup(s)
Chopped frozen spinach
10 oz
Uncooked scallion(s)
4 medium
Regular liquid egg substitute
0.25 cup(s)
Black pepper
0.25 tsp
Canned diced tomatoes
14.5 oz
Tomato paste
2 Tbsp
Grated Parmesan cheese
0.25 cup(s)
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.
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