10 November 2008

Meatless Monday: Spinach Manicotti

So, not the healthiest of choices, but we can pretend. It is spinach after all! There is also a lot of calcium from the dairy and greens, as well as a good dose of lycopene from the tomato sauce. I use cottage cheese instead of the ricotta. I prefer the taste, and it brings the cost down. I've yet to be brave enough to try it with tofu instead. My step-dad absolutely loves this recipe and has received it as a gift on more than one occasion. =)

Spinach Manicotti
4-6 manicotti shells
1 small box spinach
1/4 teas. nutmeg
1 16 oz tub ricotta or cottage cheese, drained
1/2 - 1 cup marinara sauce
1 cup shredded mozzarella or Parmesan cheese
Prepare shells according to package directions. Drain and set aside. Cook spinach in microwave. Drain well. You may have to pop it in a strainer and push with the back of a spoon to get most of the moisture out. (You may also use fresh spinach if preferred. Be sure to blanch or steam rather than boil it. ) Combine spinach with nutmeg. Season to taste with salt and pepper. Combine with cottage or ricotta cheese. Gently spoon some of the mixture into your shells. Place in a baking dish. Pour marinara sauce over pasta. Top with shredded cheese. Bake at 375 for about 20 min or until cheese is golden and bubbly. Delicious!
And hey, if you're brave enough to give the tofu a go, let me know how it turns out!

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