Pasta Dishes : Meatless Last Updated: Aug 8th, 2009 - 18:36:07 Make-Ahead Manicotti with Spinach & Cheese By Sandra Woodruff  Printer friendly page Yield: 7 servings 14 manicotti shells (8 ounces) 3 cups marinara sauce 3/4 cup low-sodium tomato or vegetable juice (like V-8) 3/4 cup water 1/2 cup shredded reduced-fat mozzarella cheese FILLING 15 ounces nonfat or reduced-fat ricotta cheese 10 ounces frozen chopped spinach, thawed and squeezed dry (or substitute frozen chopped broccoli) 1 1/2 cups shredded reduced-fat mozzarella cheese 1/4 cup grated Parmesan cheese 2 teaspoons dried parsley 1. Combine all of the filling ingredients in a medium bowl and stir to mix well. Set aside. 2. Combine the marinara sauce, tomato or vegetable juice, and water in a medium bowl and stir to mix. Pour 3/4 cup of the sauce mixture into a 9-by-13-inch pan coated with cooking spray. 3. Stuff each manicotti shell with about 3 tablespoons of the cheese filling. Arrange the stuffed shells in the pan and pour the remaining sauce over the top, covering the shells completely. Cover the pan with aluminum foil and refrigerate for 8 to 24 hours. 4. When ready to bake, remove the pan from the refrigerator and let it sit at room temperature for 30 to 60 minutes. Preheat the oven to 350 degrees F and bake the manicotti covered, for about 40 minutes, or until the edges are bubbly and the shells are tender. 5. Remove the foil, and sprinkle the 1/2 cup mozzarella cheese over the top. Bake for about 5 minutes more to melt the cheese. Let sit for 10 minutes before serving. Nutritional Facts (per serving) Calories: 327 Carbohydrates: 39 g Fiber: 3.1 g Fat: 6.9 g Sat. Fat: 3.1 g Cholesterol: 22 mg Protein: 26 g Sodium: 659 mg Calcium: 607 mg Diabetic exchanges: 2 starch, 1 vegetable, 2 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page