Cheesy Spinach Stuffed Manicotti


Cheesy Spinach Stuffed Manicotti

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  • Prep Time


  • Total Time


  • Servings



  • 14

    pieces (8 oz.) RONZONI Manicotti, uncooked

  • 1-¼

    cups (10-oz. pkg.) frozen chopped spinach,

  • thawed and well drained

  • 2

    cups (8 oz.) shredded part-skim mozzarella cheese,

  • divided

  • 1-¾

    cups ricotta or lowfat cottage cheese

  • 1


  • ½

    teaspoon garlic powder

  • ¼

    teaspoon ground black pepper

  • 3

    cups (about 28-oz. jar) spaghetti sauce, divided


Cook pasta according to package directions; drain. Cool in single layer on foil. Meanwhile, in large bowl, stir together spinach, 1-1/2 cups mozzarella cheese, cottage cheese, egg, garlic powder and pepper. Spoon about 3 tablespoons filling into each pasta tube. Heat oven to 375°F. In 13x9-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange filled pasta tubes in single layer in dish. Pour remaining sauce over top; cover with foil. Bake 40 minutes. Remove foil; sprinkle with remaining 1/2 cup mozzarella cheese. Bake 5 to 10 minutes or until cheese is melted and sauce is hot and bubbly. 7 servings (2 manicotti each).


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