Easy Manicotti
Minutes Prep Time: 20
Minutes Total Time: 105
Servings: 7
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 105
Servings: 7
Difficulty: easy
1 container (15 oz each) part-skim ricotta cheese
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
2 cups shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)
1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 pkg (8 oz each) dry manicotti shells, uncooked
1 can (24 oz each) Hunt's® Roasted Garlic & Onion Pasta Sauce
PAM® Original No-Stick Cooking Spray
1 cup water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 453 mg | 45% |
Carbohydrate | 38 g | 13% |
Cholesterol | 38 mg | 13% |
Total Fat | 10 g | 16% |
Iron | 4 mg | 20% |
Calories | 326 kcal | 16% |
Sodium | 758 mg | 32% |
Protein | 20 g | 40% |
Saturated Fat | 5 g | 27% |
Sugars | 9 g | 1% |
Vitamin C | 4 mg | 6% |
Preheat oven to 375°F. Combine ricotta cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning and black pepper in medium bowl; mix well. Stuff 3 tablespoons cheese mixture in each uncooked manicotti; set aside.
Pour half of pasta sauce in the bottom of sprayed 13x9x2-inch baking dish. Arrange stuffed manicotti in single layer over sauce; pour the remaining sauce evenly over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese evenly over sauce. Cover tightly with foil sprayed with cooking spray.
Bake 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.
Easy Manicotti