Spinach Manicotti


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This is easy to make for dinner, and even to double it and freeze another meal. My family LOVES it. Even my picky son who doesn't like spinach will eat it and ask for seconds.

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westminster, MD


  • 10 manicotti shells
  • 2 6-oz. cans tomato paste
  • 3 C. water
  • 1/2 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp. dried whole basil
  • 1/2 tsp. dried whole oregano
  • 1/4 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 2 10-oz. packages frozen chopped spinach
  • 1 16-oz. carton low-fat cottage cheese
  • 1/3 C. Parmesan cheese, grated
  • 1/4 tsp. ground nutmeg
  • pepper (to taste)
  • nonstick vegetable cooking spray
  • 1 tsp. fresh parsley, chopped

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Cook manicotti shells according to package directions, omitting salt; drain and set aside. Combine next 8 ingredients; cover and cook sauce over low heat for 1 hour. Cook spinach according to package directions, omitting salt. Drain; place on paper towel and squeeze until barely moist. Combine spinach, cottage cheese, Parmesan cheese and nutmeg. Stuff manicotti shells with spinach mixture and arrange in a 13x9x2-inch baking dish coated with cooking spray. Pour tomato sauce over manicotti. Bake at 350 degrees for 45 minutes. Garnish with parsley.

Yield: 5 servings

Serving size: 1/5 of recipe

Exchanges: 2 meats, 2 breads, 1 vegetables 

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