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Spinach-Stuffed Manicotti with
All-Purpose Tomato Sauce

Spinach-Stuffed Manicotti

Try this delicious manicotti dish served with homemade tomato sauce.

Ingredients

Tomato Sauce

  • 3 tablespoons canola oil 45 mL
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 1/2 cup red wine (or beef stock) 125 mL
  • 2 (19 oz/540 mL) can diced tomatoes
  • 3 tablespoons chopped fresh parsley 45 mL
  • 2 tablespoons chopped fresh basil 30 mL
  • 1 teaspoon granulated sugar 5 mL
  • 1/2 teaspoon salt 2 mL
  • 1/4 teaspoon black pepper 1 mL

Spinach Filling

  • 1 (8 ounce/225 g) package manicotti shells
  • 2 cups 1% cottage cheese 500 mL
  • 1 (10 ounce/300 g) package frozen chopped spinach, thawed and drained
  • 3/4 cup grated Parmesan cheese 175 mL
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1 tablespoon Italian seasoning 15 mL
  • 1 cup reduced fat mozzarella cheese, shredded 250 mL


Instructions

  1. To make all-purpose tomato sauce: In large saucepan, heat canola oil over medium-high heat. Add onions and cook 2-3 minutes, until onions have softened.
  2. Add garlic, cook and stir 1 more minute.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat and simmer over low heat about 35-45 minutes, stirring occasionally, until sauce has thickened slightly.
  5. Puree mixture in blender or food processor. Return to sauce pan.
  6. To make manicotti: Bring a large pot of water to a boil. Lightly salt water and add manicotti noodles. Cook for about 10 minutes or until al dente. Drain and rinse under cold water.
  7. Heat oven to 350 degrees F (180 degrees C).
  8. To make spinach filling: In a food processor, puree cottage cheese until smooth.
  9. Add spinach, Parmesan cheese, garlic, egg and Italian seasoning to mixture. Mix until blended.
  10. Place cheese mixture into a plastic resealable bag and cut one of the corners. Place mixture into manicotti noodles.
  11. Spread 1/2 of the tomato sauce over the bottom of a 9 x 13 inch ( 22 x 33 cm) baking dish.
  12. Arrange stuffed manicotti in dish and cover with the remaining tomato sauce.
  13. Sprinkle with mozzarella cheese.
  14. Bake for 25 to 30 minutes or until mozzarella is melted and bubbling.

6 servings; 1 cup each

Nutritional Information Per Serving: Calories 340 Total Fat 13 g Saturated Fat 4 g Cholesterol 45 mg Carbohydrates 35 g Fiber 5 g Protein 21 g Sodium 480 mg

Recipe and photo credit: CanolaInfo.org.


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