Spinach-Stuffed Manicotti with Mushrooms

Here's a tasty, one-dish vegetarian meal that scores high in good nutrition and high in good flavor.

from Vegetables for Vitality
Spinach-Stuffed Manicotti with Mushrooms

Quick look

  • prep 25 min    cook 40 min
  • serves 4


  • 8 manicotti or cannelloni shells
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1 cup part-skim ricotta cheese
  • 4 ounces part-skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried basil, crumbled
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 1/4 cups prepared tomato sauce
  • 10 ounces mushrooms, sliced

    How to make it  About 1 hour

  • 1

    In large pot of lightly salted boiling water, cook manicotti 8 minutes. Drain. Let cool slightly.

  • 2

    Meanwhile, in medium nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add onion. Sauté until softened, 5 minutes.

  • 3

    In colander, briefly drain spinach, letting it retain some liquid. In large bowl stir together spinach, ricotta, mozzarella, Parmesan, basil, garlic powder, and salt.

  • 4

    Preheat oven to 350°F.

  • 5

    Spread 1/4 cup tomato sauce over bottom of 13 × 9 × 2-inch baking dish. Stuff each manicotti shell at both ends with spinach mixture to fill completely. Arrange manicotti in single layer in baking dish. Top with remaining tomato sauce. Cover with foil.

  • 6

    Bake until heated through, about 30 minutes.

  • 7

    About 5 minutes before end of baking time, in skillet over medium heat, heat remaining teaspoon oil. Add mushrooms. Sauté just until slightly softened, about 2 minutes. Serve manicotti topped with mushrooms.

Nutritional Information(per serving)

  • Calories: 382
  • Fat: 14g
  • Saturated Fat: 7g
  • Cholesterol: 37mg
  • Sodium: 1,111mg
  • Carbs: 40g
  • Protein: 26g
  • Fiber: 5g

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