Spinach Manicotti

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

Yield: 8 servings (serving size: 1 shell and about 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 221
  • Fat: 9.8g
  • Saturated fat: 5.1g
  • Protein: 15.4g
  • Carbohydrate: 17.7g
  • Cholesterol: 54mg
  • Iron: 1.6mg
  • Sodium: 654mg
  • Calories from fat: 40%
  • Fiber: 5.7g
  • Calcium: 358mg


  • 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


  1. Preheat oven to 350°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse.
  3. 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.
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