Spinach Manicotti

Juliebean_1027

So yummy...!

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to about 45 minutes.


Nutrition Facts:
1 Serving (2 Manicotti): Calories 380 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 770mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 6g); Protein 22g Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 45%; Iron 15%

*Courtesy of Betty Crocker.com

Juliebean_1027

So yummy...!

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to about 45 minutes.


Nutrition Facts:
1 Serving (2 Manicotti): Calories 380 (Calories from Fat 130); Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 770mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 6g); Protein 22g Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 45%; Iron 15%

*Courtesy of Betty Crocker.com

FitnessGeek

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

I love to make manicotti!

Here's my tip: Instead of the 15 oz of ricotta cheese, only use half the container (about 8 oz) and add another 8 oz of tofu. When you mix it with the cheese you can sneak tofu into anything. Guaranteed kids and husbands won't taste it!


Tofu, Soft
1 cup
Calories 151.3
Total Fat 9.2 g
Saturated Fat 1.3 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 2.0 g
Cholesterol 0.0 mg
Sodium 19.8 mg
Potassium 297.6 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.5 g
Sugars 1.7 g
Protein 16.2 g

Ricotta Cheese
1 cup
Calories 431.5
Total Fat 32.2 g
Saturated Fat 20.6 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 9.0 g
Cholesterol 126.5 mg
Sodium 208.3 mg
Potassium 260.4 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.0 g
Sugars 0.7 g
Protein 27.9 g