Ricotta and Cottage Cheese-Stuffed Spinach-Artichoke Manicotti Recipe

Ricotta and Cottage Cheese-Stuffed Spinach-Artichoke Manicotti Recipe

There are a thousand means to stuff a piece of pasta—from three-cheese ravioli to a meaty, saucy tower of lasagna—but the one particular prevalent denominator is a deluge of calories and an abundance of sodium. To produce the creature comforts of crimson-sauce Italian food items, we continue to keep the tacky stuffing, but to make it a thing you can experience excellent about ingesting in this manicotti recipe: We use low-extra fat ricotta and cottage cheese lower with a lot of sautéed spinach and artichoke hearts. You will not drop out on flavor with this food, just on energy. Dig in!

Nutrition: 450 calories, 11 g fats (4 g saturated), 810 mg sodium

Serves 4

You’ll Need

1 Tbsp olive oil
3 cloves garlic, minced
1 jar (6oz) marinated artichoke hearts
1 bag (10 oz) frozen spinach, thawed
Salt and black pepper to flavor
1 tiny onion, minced
1⁄2 tsp purple pepper flakes
1 can (28 oz) crushed tomatoes
12 manicotti tubes
1⁄2 cup reduced-extra fat ricotta cheese
1⁄4 cup reduced-excess fat cottage cheese
1⁄4 cup grated Parmesan
1⁄2 cup shredded mozzarella

How to Make It

  1. Preheat the oven to 350°F.
  2. Heat fifty percent the olive oil in a medium sauté pan in excess of medium warmth.
  3. Include one particular-third of the garlic and sauté for about 1 moment, right until gentle and mild brown.
  4. Incorporate the artichoke hearts and spinach.
  5. Cook for about 3 minutes, right up until the vegetables are warmed through.
  6. Drain any drinking water that collects in the base of the pan.
  7. Season with salt and black pepper.
  8. Warmth the remaining olive oil in a medium saucepan over medium heat.
  9. Incorporate the remaining garlic, the onions, and crimson pepper flakes and cook dinner for about 3 minutes, till the onion is smooth.
  10. Insert the tomatoes and simmer for 10 minutes.
  11. Year with salt and pepper.
  12. Whilst the sauce simmers, prepare dinner the manicotti in a substantial pot of boiling drinking water for about 7 minutes, right until tender but quick of al dente. Drain.
  13. Combine the artichoke-spinach combination with the ricotta, cottage cheese, and parmesan.
  14. Use a little spoon to carefully things just about every manicotti with the cheese mixture.
  15. Spoon half of the tomato sauce on the base of a 13″ x 9″ baking dish.
  16. Leading with the manicotti, then cover with the remaining sauce.
  17. Sprinkle the mozzarella all more than.
  18. Bake for about 20 minutes, until the cheese is melted and the sauce is bubbling.

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