Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!
Spinach-Stuffed Manicotti with Vodka Blush Sauce
- Prep Time 25 min
- Total 60 min
- Servings 7
- Ingredients 9
Ingredients
- 1 box (8 oz) uncooked manicotti pasta shells (14 shells)
- 2 jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
- 1/4 cup vodka
- 1/2 cup whipping cream
- 2 cups shredded Italian cheese blend (8 oz)
- 1/2 cup sun-dried tomatoes in oil, drained, chopped
- 1 container (15 oz) ricotta cheese
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 2 tablespoons julienne-cut fresh basil leaves
Instructions
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Step1Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
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Step2Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
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Step3In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
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Step4In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
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Step5Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.
Nutrition
420
Calories
15g
Total Fat
19g
Protein
48g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 7g
- 35%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 880mg
- 37%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 9g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 20%
- 20%
- Calcium
- 60%
- 60%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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