Three Cheese Spinach Manicotti
This cheese and spinach manicotti recipe is delicious and healthy. Adding a tossed salad and garlic bread will make this into a complete meal. I hope you enjoy this as much as my family does.
- 1 pound Ricotta cheese
- 1/4 cup parmesan cheese, grated
- 1/4 pound mozzarella cheese, diced
- 1/2 Tablespoon parsley, chopped
- 1 egg
- 10 ounce package spinach, fresh and chopped
- salt and pepper, to taste
- 1 cup parmesan, for topping
- 24 oz spaghetti sauce
- 1 package manicotti shells
- Pre-heat oven to 350 degrees. Add all ingredients reserving sauce and shells. Mix thoroughly.
- Par-boil the shells following package directions. Drain and cool by flushing with cold water. This stops the cooking process and leaves them cool enough to fill. These should not be completely cooked as that makes it harder to stuff the shells and they will be cooked more when you get the filling in them.
- Prepare glass casserole dish or baking pan by smearing a thin layer of sauce on the bottom. This will keep the shells from sticking to the bottom of the pan.
- Fill par-boiled shells with mixture using either a teaspoon while holding the shell cradled in your hand or by inserting the mixture into a plastic bag, snipping a corner off and squeezing into the shell.
- Line the shells up in the pan touching but not crowding each other. When they are all in the pan, mix the remaining mixture with the rest of your sauce plus one cup of water. Pour this over the shells, making sure to cover every bit of the shells. Any parts of the shells any of the shell not covered will be hard and crunchy. You want to avoid this. Cover with foil and bake for 40 minutes. Uncover and bake an additional 10 minutes. Sprinkle a cup of shredded parmesan over the top, letting it melt. Let sit for 10 minutes to firm up before serving.
|Serving size: 2-3 filled shells|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 12 g||60%|
|Unsaturated fat 7 g|
|Carbohydrates 47 g||16%|
|Sugar 8 g|
|Fiber 1 g||4%|
|Protein 22 g||44%|
|Cholesterol 69 mg||23%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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