6 Servings
FILLING
10 ounces spinach
1 clove garlic, minced
1 onion, chopped
1
tablespoon olive oil
1 pound lean ground beef
1/2 teaspoon oregano
1/2 teaspoon
freshly ground black pepper
SAUCE
1 clove garlic, minced
1 onion, chopped
1
tablespoon olive oil
1/2 cup chopped parsley
32 ounces plum tomatoes
6 ounces
no salt added tomato paste
8 ounces no-salt-added tomato sauce
1/2 cup red
wine
1 teaspoon basil leaves
1/4 teaspoon freshly ground black pepper
12
manicotti shells
vegetable oil spray
1 cup part-skim ricotta cheese
To make manicotti filling, cook spinach, omitting salt. Drain and press water
from spinach. Chop into large pieces. Set aside. Sauté garlic and onion in 1 tablespoon
olive oil over medium-high heat. Cook until onion is soft but not browned. Add ground
meat, breaking it up with a fork. Cook until no longer pink. Drain off fat. Add seasonings
and spinach. Stir to mix well. Set aside. To make sauce, place garlic onion and 1
tablespoon olive oil in a saucepan. Sauté over medium-high heat until onion is soft
but not browned. Add all other sauce ingredients. Mix well. Reduce heat and simmer,
uncovered , 20 to 30 minutes, or until thickened. Cook manicotti shells according
to package directions, omitting salt. (Shells should be soft but not limp) Drain.
Stuff with the meat and spinach filling.
Preheat oven to 350F. Lightly spray
a casserole dish with vegetable oil. Pour a little sauce in bottom of prepared dish.
Arrange shells in rows in dish. (If any filling mixture is left over, spoon it around
the shells) Spread ricotta cheese over the top. Pour remainder of sauce on top and
bake 20 minutes, or until bubbly.
Amount Per Serving
Calories 561 Calories from Fat 202
Percent Total Calories
From:
Fat 36% Protein 22% Carb. 40%
Nutrient Amount per Serving Value
Total Fat 22 g 34%
Saturated Fat 8 g 38%
Cholesterol 65 mg 22%
Sodium 410 mg 17%
Total Carbohydrate 56 g 19%
Dietary Fiber 3 g 11%
Sugars 0 g
Protein 30 g
Vitamin A 115% Vitamin C 110% Calcium 0% Iron 40%
