Manicotti Florentine

Prep: 38 minutes; Cook: 1 hour and 15 minutes

Freeze leftovers in individual portions so each serving can be quickly reheated in the microwave. Microwave frozen manicotti, uncovered, at HIGH 4 to 5 minutes or until hot, rotating every minute.


7 servings (serving size: 2 stuffed pasta shells and about 1/3 cup pasta sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 367
Fat 10.3 g
Satfat 6.3 g
Protein 28.5 g
Carbohydrate 41.8 g
Fiber 5.2 g
Cholesterol 43 mg
Iron 3.3 mg
Sodium 868 mg
Calcium 433 mg


1 (8-ounce) package uncooked manicotti shells
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups 2% low-fat cottage cheese
3/4 cup chopped green onions (about 6 onions)
1 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15-ounce) container part-skim ricotta cheese
3 large egg whites
1 (26-ounce) jar garlic-and-herb pasta sauce (such as Healthy Choice)
Cooking spray
2 tablespoons chopped fresh parsley


1. Preheat over to 350°.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, combine 1/2 cup mozzarella, 1/4 cup Parmesan, spinach, and next 7 ingredients in a large bowl; stir well. Drain pasta, and rinse with cold water to prevent sticking; drain. Spoon spinach mixture evenly into pasta shells (about 1/3 cup filling in each).

4. Spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed pasta shells over sauce in dish; top with remaining sauce. Sprinkle evenly with remaining 1/2 cup mozzarella, remaining 1/4 cup Parmesan, and parsley. Cover and bake at 350° for 45 minutes or until thoroughly heated. Uncover and bake an additional 5 minutes.