Cheesy Spinach Manicotti - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
No need to cook the manicotti pasta ahead of time; it cooks with the spinach filling and red sauce all at once for a delicious, hot and hearty meal.
Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped onion (1 large)
- 1 clove garlic, minced
- 1 bag (1 lb) frozen cut leaf spinach
- 1/4 to 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 cup finely shredded mild Cheddar cheese (4 oz)
- 1 jar (26 oz) tomato pasta sauce
- 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- 1 package (8 oz) manicotti pasta (14 manicotti)
- 1 1/2 cups shredded mozzarella cheese (6 oz)
Instructions
- Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in frozen spinach; sprinkle with salt to taste. Cover; cook 5 to 6 minutes, stirring occasionally, until spinach is thawed and liquid has evaporated. Remove from heat. Stir in ricotta and Cheddar cheeses.
- In large bowl, mix pasta sauce and tomatoes; spread about 1 1/2 cups in bottom of baking dish. With table knife, push about 1/4 cup spinach mixture into each uncooked manicotti pasta, pushing filling in from both ends. Place filled pasta diagonally over sauce in dish. Pour remaining sauce mixture over top.
- Cover tightly with foil; bake 55 to 65 minutes or until pasta around outer edge is fork-tender. Uncover dish; sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and casserole is bubbly.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach, Basil.
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