When refrigerated lasagna sheets from Antica Pasteria showed up on my supermarket shelves, I almost did my happy dance right there in the dairy aisle between the cream cheese and the yogurt. These little guys not only taste way better than dried or oven-ready lasagna noodles, they have so many more uses. This spinach manicotti recipe is one of my favorites.
Serve this manicotti with fresh green beans, homemade Italian bread and cannoli for dessert.
Easy Spinach Manicotti
- 10 refrigerated lasagna sheets
- 1 tsp. olive oil
- 1 clove garlic, minced
- 10 oz. fresh baby spinach
- salt and pepper to taste
- 15 oz. fat-free ricotta cheese
- 1/4 cup shredded Parmesan cheese
- 2 cups homemade marinara sauce or 1 26 oz. jar of your favorite spaghetti sauce
- 4 oz. shredded smoked mozzarella cheese
Preheat oven to 350 degrees F. Spray a 9 x 13 baking pan with nonstick spray. Heat olive oil in a large skillet over medium heat. Add garlic and cook 1 minute to flavor the oil. Add spinach and cook until just wilted, about 2 minutes. Remove from heat. Season with salt and pepper.
In a large mixing bowl, stir together ricotta and Parmesan cheeses. Fold spinach mixture in. Spoon a half cup of marinara sauce on the bottom of your baking dish.
Lay a lasagna sheet on your work surface with the short end facing you. Spoon spinach-cheese filling across the bottom nearest you and roll up. Place on top of marinara sauce in prepared baking dish. Repeat with remaining lasagna sheets. Sprinkle with mozzarella cheese. Bake 40-50 minutes until manicotti is bubbly and cheese is browned.
Remove from oven and allow to rest 15-30 minutes before serving.
Serves 5.
Per serving: 554 calories, 21 g fat (10 g saturated), 89 mg cholesterol, 61 g carbohydrate, 6 g fiber, 30 g protein, 132% Vitamin A, 43% Vitamin C, 51% calcium, 22% iron
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