Pastas
Creamy spinach and ricotta stuffed manicotti baked in a flavorful tomato sauce, perfect for a comforting Italian-inspired meal that appeals to pasta lovers and vegetarians alike.
Ingredients
- 1 tsp. crushed rosemary ⓘ
- 1 tsp. crushed sage leaves ⓘ
- 1 tsp. crushed oregano leaves ⓘ
- 1 tsp. crushed thyme leaves ⓘ
- 1 tsp. chopped garlic ⓘ
- 1 1/2 tsp. olive oil ⓘ
- 1 1/2 cups canned chopped tomatoes ⓘ
- 1 package frozen spinach, cooked, drained and squeezed dry ⓘ
- 4 oz. ricotta cheese ⓘ
- 1 slice wheat bread, torn into crumbs ⓘ
- 2 egg whites, slightly beaten
- 8 manicotti shells, cooked ⓘ
Instructions
- Cook and stir rosemary, sage, oregano, thyme, and garlic in oil in a small saucepan over medium heat for about 1 minute.
- Don't let the herbs brown.
- Add chopped tomatoes and reduce heat.
- Simmer for 10 minutes, stirring occasionally.
- Combine cooked spinach, ricotta cheese, and torn bread crumbs in a medium bowl.
- Fold in the slightly beaten egg whites into the mixture.
- Stuff the mixture into the cooked manicotti shells.
- Place one-third of the tomato mixture on the bottom of a 13 x 9-inch baking pan.
- Arrange the stuffed shells in the pan and pour the remaining tomato mixture over the shells.
- Cover with foil and bake at 350°F for 30 minutes or until bubbly.
Nutrition & Diet Analysis (per serving)
819
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).