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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 5 servings The following items or measurements are not included below: low-fat ricotta cheese vegan sour cream 12 manicotti |
||
| Calories 138 | ||
| Calories from Fat 57 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 647mg | 26% | |
| Potassium 534mg | 15% | |
| Total Carbohydrate 13.4g | 4% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 9.2g | ||
| Protein 7.2g | 14% | |
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Kid Pleaser Vegetarian Manicotti
SERVES 5 -6
Ingredients
- 4 cups spinach
- 1/4 cup schredded parmesan cheese
- 1 cup low-fat ricotta cheese
- 1/2 cup vegan sour cream
- 1/2 cup shredded mozzarella cheese
- 4 garlic cloves
- 2 cups spaghetti sauce, divided
- 12 manicotti
Directions
1
Boil the manicotti shells til they are half way cooked.2
Chop up the spinach fairly small.3
Shred the cheese and mince the garlic.4
Add all the ingredients except the shells in a large bowl and mix well.5
Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.6
Stuff the shells.7
Bake uncovered at 350 degrees for 30 minutes.8
Voila! You're done!
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: cook from scratch
On Apr 16, 2008
YUM!!!! I made two versions, one with the spinach and one without. My kids turn their noses to anything with "leaves" in it, lol. Hubby and I loved the spinach one though and the kids loved their version (which was ricotta, egg, mozz and parm.) I used large shells because that was what I had on had. DS has asked several times since we had this if we could have "shells" again. Oh and I used our homemade spaghetti sauce. Mmmmmm .....
From: * Pamela *
On Oct 30, 2006
This was quite good but if I were to make it again, I would add at least twice the amount of ricotta and probably double the mozzarella as well. I adapted this for the freezer by stuffin the manicotti with the mixture and then flash freezing them on a foil lined cookie sheet. After they were frozen solid,I transfered them to a labeled ziploc bag. To serve, placed the frozen manicotti in a casserole dish with a thin layer of sauce on the bottom, then topped with the remainder of sauce. Warmed in the microwave, covered for 10 minutes, removed the cover, and added some grated cheese, and then heated until it was warmed through. This is a great recipe to add to my vegetarian OAMC collection, thanks for posting! Made for Pick a Chef fall 2006.
From: Jules211
On Mar 20, 2006
Thank good someone else kids stuff on their kids, lol. I do it for all kind of things. I tell them it's basil(they like that). We aren't huge ricotta fans so i add a ton of cheese. In addition to the motz, i add provolne & parm. Yummy. Happy cooking!
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