Nutrition info - Recipes

Baked Spinach Manicotti

Mmmm Mmmm manicotti goodness! Manicotti has never looked better when stuffed with spinach. No meat required in this mouthwatering vegetarian version of your classic favorite. This is an easy make and an easy bake.

Baked Spinach Manicotti


For 7 people

  • 2 cup(s) shredded part-skim mozzarella cheese, divided
  • 2 cup(s) carton fat-free cottage cheese
  • 1 1/4 cup(s) frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup(s) grated fresh Parmesan cheese
  • 1 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 8 ounce(s) manicotti (14 shells)
  • 26 ounce(s) jar fat-free tomato-basil pasta sauce
  • 8 ounce(s) water


Preheat oven to 375 degrees. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tbsp. cheese mixtures into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil and bake at 375 degrees for 1 hour or until shells are tender. Let stand 10 minutes before serving. Serving size: 2 manicotti

Nutrition facts

  • Kcal: 645.73 kcal
  • Fibers (g): 1.51g
  • Sodium (mg): 1506.88mg
  • Carbs: 107g
  • Fat: 8.45g
  • Saturated fat (g): 4.01g
  • Proteins: 29.26g