Thu, May 24 2012
Spinach Stuffed Manicotti
This pasta dish is great chilled or warmed. As a non-vegetarian option, try to add tuna and create a delicious pasta tuna salad.
Ingredients
1 package (10 oz.) frozen chopped spinach or broccoli, thawed
1/2 lb. ricotta cheese
1 1/2 C. grated Monterey Jack cheese
1 1/2 tsp. Italian Seasoning or oregano
1/8 tsp. nutmeg
1 1/2 C. pitted ripe olives cut in wedges
16 manicotti shells
Boiling salted water
Tomato Sauce
Nutrition Information
Serving Size 1 (259g)
Recipe makes 6 servings
Calories 402
Calories from Fat 236 (58%)
Amount Per Serving %DV
Total Fat 26.3g 40%
Saturated Fat 14.5g 72%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 147mg 49%
Sodium 1058mg 44%
Potassium 611mg 17%
Total Carbohydrate 17.5g 5%
Dietary Fiber 0.5g 2%
Sugars 11.8g
Protein 23.9g 47%
Votes
0
Rating
Squeeze spinach until dry. Combine spinach, ricotta and Jack cheese, Italian Seasoning, nutmeg and 1/2 of the olives. (Reserve remaining olives for sauce.) Cook pasta in large saucepan of boiling salted water for 12 minutes or until cooked al dente. Drain pasta, rinsing with cold water.
Stuff each shell with about 2 Tbs. cheese mixture. Place in greased 9 inch square baking pan or dish. Add 2 to 3 Tbs. water to bottom of pan, cover tightly with foil and bake in 350 degree F oven for 15 to 20 minutes or until hot. Serve shells with Tomato Sauce.
Makes 4 servings (4 shells per serving).
Images (1)
Reviews (0)
Be the first to review this listing!