Kid Pleaser Vegetarian Manicotti
"I made this manicotti in an attempt to get my kids to eat a good serving of spinach and it worked! It's also fairly low fat and it's vegetarian."
photo by DianaEatingRichly
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
- 4 cups spinach
- 1⁄4 cup schredded parmesan cheese
- 1 cup low-fat ricotta cheese
- 1⁄2 cup vegan sour cream
- 1⁄2 cup shredded mozzarella cheese
- 4 garlic cloves
- 2 cups spaghetti sauce, divided
- 12 manicotti
directions
- Boil the manicotti shells til they are half way cooked.
- Chop up the spinach fairly small.
- Shred the cheese and mince the garlic.
- Add all the ingredients except the shells in a large bowl and mix well.
- Drain the shells and let cool, I like to rinse them with cool water and use immediately so they don't get stuck together.
- Stuff the shells.
- Bake uncovered at 350 degrees for 30 minutes.
- Voila! You're done!
Questions & Replies
-
Has anyone made this using lasagne squares? I have some dry egg pasta squares I got at Ditalia.com; they measure 3-1/2 x 3-1/2 inches.
Reviews
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This was quite good but if I were to make it again, I would add at least twice the amount of ricotta and probably double the mozzarella as well. I adapted this for the freezer by stuffin the manicotti with the mixture and then flash freezing them on a foil lined cookie sheet. After they were frozen solid,I transfered them to a labeled ziploc bag. To serve, placed the frozen manicotti in a casserole dish with a thin layer of sauce on the bottom, then topped with the remainder of sauce. Warmed in the microwave, covered for 10 minutes, removed the cover, and added some grated cheese, and then heated until it was warmed through. This is a great recipe to add to my vegetarian OAMC collection, thanks for posting! Made for Pick a Chef fall 2006. -
This recipe was a bit confusing. There didn't seem to be enough filling, and the ingredients say 2 cups divided but the directions say to mix it all together. I did one cup in the filling and one cup in the pan but I think it needed two full cups in the pan. Also, I used 4 cups fresh baby spinach which I don't think was enough once I chopped it up. The ingredients didn't specify fresh, frozen, or 4 cups before or after it's chopped. Giving it three stars because the flavor was still good!
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I was astonished at how quickly this came together, even taking into account the fact that I had spaghetti sauce leftover and ready to use. I deviated from this recipe a little bit, but I wish I'd deviated a little more and gone with my gut. I did not mix the spaghetti sauce in with the cheese mixture, like the recipe suggests (if you do that, what will you coat your noodles with as you lay them in the casserole? If you don't coat the noodles with something wet, they will dry out and become inedible). Next time, I will also be using the whole 15 oz. container of ricotta and an egg instead of sour cream, because the sour cream just added a flavor that was completely not manicotti to me. I love me some sour cream, but it does not belong in this recipe. Also, next time I will be baking it longer, to give the copious amounts of garlic in the filling more time to cook. My garlic, though minced fine and mixed in well, was still pretty raw when all was said and done. What I have taken from cooking this is that I can pretty much just add some chopped spinach to the cheese filling in my mom's manicotti recipe, and it will be great. Thanks anyway, though! -
YUM!!!! I made two versions, one with the spinach and one without. My kids turn their noses to anything with "leaves" in it, lol. Hubby and I loved the spinach one though and the kids loved their version (which was ricotta, egg, mozz and parm.) I used large shells because that was what I had on had. DS has asked several times since we had this if we could have "shells" again. Oh and I used our homemade spaghetti sauce. Mmmmmm .....
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Thank good someone else kids stuff on their kids, lol. I do it for all kind of things. I tell them it's basil(they like that). We aren't huge ricotta fans so i add a ton of cheese. In addition to the motz, i add provolne & parm. Yummy. Happy cooking!
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RECIPE SUBMITTED BY
pixieglenn
Austin
I'm a SAHM with four kids. One who is allergic to dairy and soy, another who is a pescatarian, one a voracious carnivore who recently told me she likes meat that moo's when it's served to her, and another who is transitioning from vegetarian to vegan. With all these issues in our home with food and cooking I would die without this site!
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<br>I like to OAMC and finding new ways to cut down my budget. I also like scrapbooking, reading, and cooking new things. While I enjoy cooking I just don't have tons of time in the kitchen to make complicated dishes, so I really like easy, fast, cheap, and healthy meals. I am under the delusion that there is a perfect cookbook out there somewhere, but am probably mistaken ;) Finding the perfect cookbook is probably like finding the perfect purse, it'll never happen but I keep trying!
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