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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 7 |
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Stuffed with ricotta cheese and spinach, this Italian-style entree is flavorful and filling. I particularly like this meatless dish because I don't have to cook the pasta before assembling. Mary Steiner of West Bend, Wisconsin Ingredients:
1 carton (15 ounces) fat-free ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup reduced-fat sour cream |
1/4 cup dry bread crumbs |
1 tablespoon italian seasoning |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 cups tomato juice |
1 cup chunky salsa |
1 can (15 ounces) crushed tomatoes |
14 uncooked manicotti shells |
Directions:
1. In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
2. Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in. x 9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
3. Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender. Yield: 7 servings.
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