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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.

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Ingredients

FOR THE MANICOTTI, BOIL:

BLEND:

FOR THE MARINARA, PURÉE:

Instructions

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.

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 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.

To form manicotti, scoop ¼ cup filling onto one end of each pasta sheet, then roll up pasta sheet.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download