Stuffed ManicottiSubmitted by: LALEEBEEN
IntroductionNot diet food but perfect on a cold night Not diet food but perfect on a cold night
1 box Barilla Manicotti
1 - 2 lb container of Frigo Whole Milk Ricotta Cheese - drained
3 oz Romano Cheese - shredded (about 2 cups, unpacked)
3 cloves Garlic - chopped
2 tbsp Olive Oil
1 -24 oz. jar of Francesco Rinaldi Three Cheese Hearty Pasta Sauce
1 - 10 oz package of frozen chopped spinach - thawed and drained
Could really cut fat and calories by using fat-free or skim milk ricotta.
Cook pasta according to package. Add olive oil and garlic to small skillet and heat until garlic is almost brown, set aside.
Combine ricotta, spinach, garlic, and half of the romano. Mix until well-blended.
Pour half of the pasta sauce on bottom of 9 x 13 baking dish, place manicotti in single layer.
Cover with remaining sauce and cheese.
Cover with foil and bake at 400 for 30 to 40 minutes until hot.
Serving Size: Makes 7 - 2 manicotti peices
Number of Servings: 7
Recipe submitted by SparkPeople user LALEEBEEN.