A tasty and filling complete meal in a shell!
- 8-10 manicotti shells
- 450 g (1 lb.) extra lean ground turkey/beef/chicken
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 2 tsp.dried Italian seasoning
- 3/4 cup (1/2 a 15oz container) low-fat ricotta cheese
- 1 jar (650mL) spaghetti sauce
- 3/4 cup shredded Provolone cheese
- large pot for boiling water & manicotti noodles
- wax paper
- paper towels
- large skillet
- large bowl
- 2 L rectangular baking dish
- Cook shells according to package directions; rinse, drain & cool in a single layer on waxed paper. Cover with moist paper towels.
- Meanwhile, brown ground meat in skillet over medium-high heat, breaking into small pieces; drain well.
- Drain thawed spinach well; place on paper towels & squeeze until almost dry. In a bowl, combine spinach with browned meat, Italian seasoning & ricotta cheese; mix until well blended. Stuff each shell with filling.
- Preheat oven to 350 degrees.
- Pour 3/4 c. spaghetti sauce into a lightly greased 2 L. rectangular baking dish. Arrange stuffed shells over sauce. Pour remaining sauce over shells. (May be baked at this time or placed in refrigerator for several hours & baked later.)
- Cover & bake for 20-25 minutes or until thoroughly heated. Uncover; sprinkle with Provolone cheese & bake an additional 5 minutes or until cheese melts. Serve.
Yum! I loved this recipe. I am always looking for new ways to use ground meat... although you could even crumble firm tofu and use that instead for vegetarians. I added my own flare with my favorite spices (lots of garlic!), and aged white cheddar (my favorite cheese)... it was easy and delicious.
Melissa 17 March 2013, at 9:59 pm
This was a hit for family dinner on Sunday! We found if you don't quite cook the manicotti before adding the filling, it prevents them from cracking open. Stuffing the pasta was a family affair (which sped up the prep time too!) We also added a garlic clove when browning the meat for some extra flavour. Oh and we didn't have provolone cheese so we substituted another mild, white cheese and it was still delicious.
Nicole Spencer 11 March 2013, at 10:16 am