SPINACH MANICOTTI

Spinach Manicotti image

Surprise! Less than 10 ingredients and just 15 minutes prep is all you need to whip up this Italian pasta dish. Follow the do-ahead tip and you'll have a doable weeknight dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 7

Number Of Ingredients 8

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Ingredients

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen™ pasta sauce (any flavor)

Steps:

Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 80 mg, Fiber 4 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving (2 Manicotti), Sodium 770 mg, Sugar 6 g, TransFat 0 g