Prep time: 15 mins I Cook time: 10 mins I Servings: 4 I WW Points Plus: 7 pts for 2 shells
8 manicotti shells (one broke for me so good to make extra)
2/3 cups shredded part-skim mozzarella cheese
8 oz part-skim ricotta
1/2 jar PREGO fresh mushroom marinara (or your favorite marinara sauce, or homemade)
1/2 tsp garlic powder
1 tsp Urban Accents ROMA (found HERE)
5 oz frozen chopped spinach, cooked and squeezed of excess water
Pinch of red pepper flakes
Salt & pepper
1 zip lock bag
Garnish (parsley, kale)
Bring a pot of lightly salted water to a boil and gently drop the manicotti shells in and boil for about 6 minutes. Meanwhile, in a baking dish pour about 1/2 cup of the marinara sauce and spread it all around the bottom. Sprinkle the pinch of red pepper flakes into the sauce.
In a bowl, combine 1/3 cup of mozzarella, ricotta, garlic powder, spinach, Roma, salt and pepper. Stir to combine.
When the shells are about al dente remove from the boiling water. Put them into the freezer for about 3-4 minutes to cool. Spoon the manicotti mixture into the plastic bag. Snip one corner about 1/4 inch. This device will help you pipette the mixture into the cooked shells.
Preheat the oven to 350 degrees. When cool, gently hold the shells and squeeze in the spinach ricotta mixture. Place the filled shell into the sauce coated baking dish.
Once all are filled, pour the rest of the marinara sauce over the shells. Sprinkle the remaining mozzarella on each shell (two of mine without – Chase isn’t big on cheese). Bake uncovered about 10 minutes then broil from about 2 minutes to brown the top.
Serve with Parmesan cheese and a green garnish – I used a bit of chopped kale.