Tender pasta tubes filled with cheese and spinach smothered in a savory tomato sauce
PREP TIME 20 minutes
COOK TIME 1 hour 45 minutes
|2||Cup shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)|
|1/4||Cup grated Parmesan cheese (1/4 cup = 1 oz)|
|1||container (15 oz each) part-skim ricotta cheese|
|1||can (26.5 oz each) Hunt's® Traditional Spaghetti Sauce, divided|
|3||*serving PAM® Original No-Stick Cooking Spray|
|1||pkg (8 oz ea) dry manicotti shells, uncooked|
|2||Teaspoon Italian seasoning|
|1/4||Teaspoon ground black pepper|
|1||pkg (10 oz ea) frozen chopped spinach, thawed, squeezed dry|
- Preheat oven to 375°F. Combine ricotta cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning and black pepper in medium bowl; mix well. Stuff 3 tablespoons cheese mixture in each uncooked manicotti; set aside.
- Pour half of the sauce in the bottom of sprayed 13x9x2-inch baking dish. Arrange stuffed manicotti in single layer over sauce; pour the remaining sauce evenly over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese evenly over sauce. Cover tightly with foil sprayed with cooking spray.
- Bake 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.
|Serving Size:||2 manicotti each|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Dietary Fiber||4 g|
|Vitamin A||3873 iu|
|Vitamin C||9 mg|
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