Recipe by pixieglenn
I made this manicotti in an attempt to get my kids to eat a good serving of spinach and it worked! It's also fairly low fat and it's vegetarian.
Top Review by * Pamela *
This was quite good but if I were to make it again, I would add at least twice the amount of ricotta and probably double the mozzarella as well. I adapted this for the freezer by stuffin the manicotti with the mixture and then flash freezing them on a foil lined cookie sheet. After they were frozen solid,I transfered them to a labeled ziploc bag. To serve, placed the frozen manicotti in a casserole dish with a thin layer of sauce on the bottom, then topped with the remainder of sauce. Warmed in the microwave, covered for 10 minutes, removed the cover, and added some grated cheese, and then heated until it was warmed through. This is a great recipe to add to my vegetarian OAMC collection, thanks for posting! Made for Pick a Chef fall 2006.
- 4 cups spinach
- 1⁄4 cup schredded parmesan cheese
- 1 cup low-fat ricotta cheese
- 1⁄2 cup vegan sour cream
- 1⁄2 cup shredded mozzarella cheese
- 4 garlic cloves
- 2 cups spaghetti sauce, divided
- 12 manicotti
Directions See How It's Made
- Boil the manicotti shells til they are half way cooked.
- Chop up the spinach fairly small.
- Shred the cheese and mince the garlic.
- Add all the ingredients except the shells in a large bowl and mix well.
- Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.
- Stuff the shells.
- Bake uncovered at 350 degrees for 30 minutes.
- Voila! You're done!