Spinach Manicotti

A combination of three cheeses makes this filling extra creamy and flavorful.


8 servings (serving size: 1 shell and about 1/2 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 221
Fat 9.8 g
Satfat 5.1 g
Protein 15.4 g
Carbohydrate 17.7 g
Cholesterol 54 mg
Iron 1.6 mg
Sodium 654 mg
Caloriesfromfat 40 %
Fiber 5.7 g
Calcium 358 mg


8 manicotti shells, uncooked
1 1/2 cups part-skim ricotta cheese
1 cup (4 ounces) pre-shredded part-skim mozzarella cheese
1/3 cup (1.3 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried Italian seasoning
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
1 large egg white
Olive oil-flavored cooking spray
2 1/2 cups low-fat roasted garlic pasta sauce


Preheat oven to 350°.

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

Combine ricotta cheese and next 8 ingredients in a medium bowl, stirring well. Spoon mixture evenly into pasta shells. Place shells in an 11 x 7-inch baking dish coated with cooking spray. Spoon pasta sauce evenly over shells. Cover and bake at 350° for 20 minutes or until thoroughly heated. Serve warm.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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