Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10 oz.) pkg. frozen, chopped spinach
- 1 (32 oz.) jar spaghetti sauce
- 1 c. water
- 1 egg
- 1 (16 oz.) carton ricotta cheese
- 2 (8 oz.) pkgs. shredded Mozzarella cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 (8 oz.) pkg. manicotti (14 shells), uncooked
Directions
Preheat oven to 350 degrees. Grease a 13"x9"x2" baking dish.
Cook spinach according to package directions.
Drain well and squeeze dry; set aside.
Place 1 cup of sauce in bottom of dish. Stir in water; set aside.
In medium bowl beat egg. Stir in Ricotta cheese, 2 cups of Mozzarella, spinach, salt and pepper until well blended.
Using a table knife, fill manicotti shells with spinach mixture.
Arrange in dish. Spoon remaining sauce over shells to coat completely. Cover tightly with foil.
Bake for 1 1/4 hours or until shells are very tender when pierced with a fork.
Sprinkle with remaining 2 cups Mozzarella and bake 3 to 5 minutes longer or until cheese melts.