Spinach-Mushroom Manicotti

Spinach-Mushroom Manicotti

Servings: 4 (2 shells per serving)

Estimated Total Prep Time: 1 hour, 10 minutes

NUTRITIONAL INFO (per serving)

Calories: 550

Total Protein: 38 grams

Total Carbs: 67 grams

Total Fat: 16 grams

Saturated Fat: 7 grams

Total Fiber: 8 grams


1 cup fat-free ricotta cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 

1 cup button mushrooms, sliced 

1/2 cup onions, chopped

1/3 cup egg substitute 

1/2 tsp pepper 

1/2 cup fresh parsley, finely chopped 

1/4 tsp garlic powder 

1 cup shredded part-skim mozzarella cheese, divided 

3 tbsp grated Parmesan cheese, divided 

1/2 jar (13 ounces) spaghetti sauce

1/2 cup water

1 (8 ounce) package manicotti shells (e.g., San Giorgio)


Preheat oven to 350 degrees. In a large bowl, combine ricotta, spinach, mushrooms, onions, and egg substitute. Add parsley, pepper, and garlic powder. Mix in ½ cup mozzarella and 1 ½ tbsp Parmesan cheese. In a separate bowl, stir together spaghetti sauce and water.

Spread 1 cup sauce mixture in the bottom of a 9 x 13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. 

Bake in preheated oven for 50 minutes or until noodles are soft.