Prep 20 mins
Cook 30 mins
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.
- 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
- 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!
YUM!!!! I made two versions, one with the spinach and one without. My kids turn their noses to anything with "leaves" in it, lol. Hubby and I loved the spinach one though and the kids loved their version (which was ricotta, egg, mozz and parm.) I used large shells because that was what I had on had. DS has asked several times since we had this if we could have "shells" again. Oh and I used our homemade spaghetti sauce. Mmmmmm .....
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.
I was astonished at how quickly this came together, even taking into account the fact that I had spaghetti sauce leftover and ready to use. I deviated from this recipe a little bit, but I wish I'd deviated a little more and gone with my gut. I did not mix the spaghetti sauce in with the cheese mixture, like the recipe suggests (if you do that, what will you coat your noodles with as you lay them in the casserole? If you don't coat the noodles with something wet, they will dry out and become inedible). Next time, I will also be using the whole 15 oz. container of ricotta and an egg instead of sour cream, because the sour cream just added a flavor that was completely not manicotti to me. I love me some sour cream, but it does not belong in this recipe. Also, next time I will be baking it longer, to give the copious amounts of garlic in the filling more time to cook. My garlic, though minced fine and mixed in well, was still pretty raw when all was said and done. What I have taken from cooking this is that I can pretty much just add some chopped spinach to the cheese filling in my mom's manicotti recipe, and it will be great. Thanks anyway, though!