Lunch / Dinner
Spinach & Mushroom Manicotti
Creamy, cheesy pasta dishes are normally one of the first things to go when you watch what you eat, but a few modifications make this Italian classic a smart option.
FOR THE MANICOTTI, BOIL:
FOR THE MARINARA, PURÉE:
Preheat oven to 425°. Coat a 9×13-inch baking dish with nonstick spray.
For the manicotti, boil lasagna sheets, 4 minutes; drain and set aside.
Sauté onion, 1 Tbsp. garlic, and pepper flakes in 1½ tsp. oil in a sauté pan over medium-high heat, about 3 minutes. Add mushrooms and zest; sauté 5 minutes. Remove from heat and stir in salt, black pepper, and 1 tsp. parsley.
Blend ricotta, ½ cup mozzarella, Parmesan, and egg in a bowl. Stir in mushroom mixture and spinach.
For the marinara, purée tomatoes in a food processor. Sauté 1 Tbsp. garlic in 1½ tsp. oil in a saucepan over medium heat, 2 minutes. Add tomato paste; cook 2 minutes. Stir in puréed tomatoes and Italian seasoning; simmer until reduced, 5 minutes. Off heat, stir in 2 tsp. parsley. Spread 1 cup marinara on bottom of prepared baking dish.
For the manicotti, fill and roll pasta as shown. Top with marinara and remaining mozzarella; bake 25 minutes. Let stand 5 minutes before serving.
After blending the cheese and egg, add the mushroom mixture and spinach.
To help prevent manicotti from sticking to the dish, cover the bottom with 1 cup marinara.
To form manicotti, scoop ¼ cup filling onto one end of each pasta sheet, then roll up pasta sheet.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 7g 35%
Cholesterol 80mg 26%
Sodium 707mg 29%
Carbs 42g 14%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.