It's Friday, another meat free day on this journey we call Lent! This week's recipe for Lent is Spinach Manicotti an Italian meal full of protein, veggies and dairy – what more could you want? Your Lenten journey is almost over, and if you gave up meat for Lent, I hope you discovered a few new recipes along the way!
Spinach Manicotti Recipe
Servings 6
Ingredients
- 2 cups mozzarella cheese shredded
- 1, 16 oz. cottage cheese fat free works fine!
- 3 oz. cream cheese light works fine!
- 1, 10 oz. package frozen chopped spinach thawed and squeezed dry
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 14 manicotti shells uncooked
- 1, 26 oz. jar of your favorite spaghetti sauce
Instructions
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Preheat oven to 375.
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Lightly grease a 9 x 13 pan.
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Pour half of the spaghetti sauce in the bottom of a 9 x 13 pan.
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Combine 1 1/2 cups mozzarella cheese, cottage cheese, cream cheese, spinach, oregano, salt and pepper.
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Spoon mixture into each manicotti.
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Arrange the manicotti in a single layer over the sauce.
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Dilute the remaining sauce with 1 cup of water and pour over the manicotti.
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Sprinkle with the remaining 1/2 cup of mozzarella cheese.
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Cover tightly with foil and bake at 375 for 1 hour.
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Let stand 10 minutes before serving.
Have you tried the spinach manicotti with Pesto Sauce instead of Tomato Sauce? We have tortellini with Pesto all the time, so this version might be good too.