Spinach, Mushroom, Parmesan and Cream Cheese Manicotti

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5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 382.4
  • Total Fat: 13.0 g
  • Cholesterol: 22.8 mg
  • Sodium: 1,698.3 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 24.2 g

View full nutritional breakdown of Spinach, Mushroom, Parmesan and Cream Cheese Manicotti calories by ingredient
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Introduction

Manicotti made without Ricotta or Cottage cheese.

I served 2 noodles per adult and 1 for my daughter. I had 1 left over. The calories listed are for 2 manicottis per person.
Manicotti made without Ricotta or Cottage cheese.

I served 2 noodles per adult and 1 for my daughter. I had 1 left over. The calories listed are for 2 manicottis per person.

Number of Servings: 3

Ingredients

    * *8 oz Fat Free Cream Cheese, 4 oz (half of a block)
    * Mushrooms, fresh, 2 cup, pieces or slices
    * Chopped spinach-frozen; Green Giant, 2.5 cup
    * Parmesan Cheese, grated, .5 cup
    * Garlic, 1 clove
    *Bertolli Extra Virgin Olive Oil, 1 tbsp
    *Barilla Manicotti, 2 serving

    You can replace the following two ingredients with spaghetti sauce from a jar if you want. I use leftover spaghetti sauce that I make in the crock pot using:
    * Packet of spaghetti seasoning spices
    * Hunts %100 natural tomato sauce (you only need 1.5 cups for this recipe)

Directions

Thaw the spinach and squeeze out excess moisture. Let half of an 8 oz package of cream cheese warm to room temperature. Put them in a bowl together to mix.

In a pot of boiling water, cook manicotti noodles according to the instructions on the box. Drain and set aside.

At the same time in a skillet, saute the mushrooms and clove of garlic in a small amount of olive oil. You can add salt or herbs to taste, I just used a little extra garlic powder. When done, put them in the bowl with the spinach and cream cheese, and add .5 cup parmesan cheese. Mix all the ingredients up then fill the manicotti noodles with them.

Preheat the oven to 350 degrees and coat the bottom of a baking dish with the spaghetti/marinara sauce. Place the stuffed manicotti along the baking dish, then spoon some more marinara over the top. If you want, sprinkle with mozzerella cheese. Then cover the baking dish and bake for 30 minutes.



Number of Servings: 3

Recipe submitted by SparkPeople user FIZZLESTIX.

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  • 4 of 4 people found this review helpful
    When I make manicotti, I stuff the noodles uncooked. It is easier. Make sure to put sauce on the bottom of the pan, then cover with sauce and cover the pan with tin foil. The sauce cooks the noodles in about 45 min at 350 degrees. - 3/10/10

    Reply from FIZZLESTIX (7/12/10)
    I'm trying this tonight! Thanks!

    Edit: 45 minutes definitely wasn't enough to cook the noodles. I'd try 1 hr next time.


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  • 1 of 1 people found this review helpful
    Is there something you can use other than mushrooms? I really want to try this but I'm not a huge mushroom fan! :/ - 1/23/13

    Reply from FIZZLESTIX (1/23/13)
    What about zucchini? Chicken?


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  • Incredible!
    1 of 1 people found this review helpful
    used fresh spinach, added a bit of onion, made a from scratch roasted eggplant/tomato marinara type sauce .. added some red pepper flakes for some heat .. WOW WOW .. this is good! - 4/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    Soooooooooooooo goood. - 2/23/10

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  • So tasty! - 2/24/12

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