Spinach Manicotti

Name: Spinach Manicotti
Ingredients: 1 carton (15 ounces) fat-free ricotta cheese; 2 cups shredded part-skim mozzarella cheese, divided; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/2 cup reduced-fat sour cream; 1/4 cup dry bread crumbs; 1 tablespoon Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 cups tomato juice; 1 cup chunky salsa; 1 can (15 ounces) crushed tomatoes; 14 uncooked manicotti shells

12 ingredients

3 steps

Ingredients

1 carton (15 ounces) fat-free ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 ounces) crushed tomatoes
14 uncooked manicotti shells

Directions

1

In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
2

Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
3

Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.