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Photo of Spinach manicotti by WW

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

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

Scallions

4 medium, chopped (green parts only)

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

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.

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