Spinach-and-Cheese-Stuffed Manicotti
Arugula-Tomato Salad with Asparagus
Ingredients
- 1 (7-oz) pkg brown rice manicotti (such as Jovial)
- 2 Tbsp chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ¾ cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 2 oz cream cheese, softened
- ½ cup freshly grated Parmesan cheese, divided
- ½ tsp Italian seasoning
- ¼ tsp pepper
- 1 cup chopped frozen organic spinach, thawed and squeezed dry
- 1 (15.5-oz) jar natural marinara sauce, divided (such as Rao's)
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; cool and set aside.
- Meanwhile, cook onion and garlic in hot oil in a large skillet 4 minutes.
- Combine ricotta, ½ cup mozzarella cheese, cream cheese, ¼ cup Parmesan, Italian seasoning, and pepper.
- Combine spinach, onion mixture, and cheese mixture; spoon into manicotti.
- Pour half of marinara sauce into a 8-inch square baking dish.
- Arrange manicotti over sauce; spoon remaining sauce over manicotti. Sprinkle with remaining cheeses.
- Cover and bake 25 minutes. Uncover and bake until cheese is golden. Let stand 10 minutes before serving.
Side Dish Ingredients
- ½ lb asparagus, trimmed and cut into pieces
- ¼ tsp pepper
- ⅛ tsp salt
- 2 Tbsp olive oil, divided
- 3 cups baby arugula
- 1 cup halved organic grape tomatoes
- 1½ Tbsp balsamic vinegar
Side Dish Instructions
- Cook asparagus, pepper, and salt in 1 Tbsp hot oil in a large skillet 6 minutes or until tender.
- Combine asparagus, arugula, and tomatoes in a bowl. Drizzle with 1 Tbsp oil and vinegar; toss.
Nutritional Information
Main | Side | Total | |
Servings | 3 | 2 | |
Calories |
737
|
173
|
910
|
Fat (g) | 44 | 14 | 58 |
Sat. Fat (g) | 18 | 2 | 20 |
Protein (g) | 29 | 4 | 33 |
Carb (g) | 63 | 14 | 77 |
Fiber (g) | 9 | 3 | 12 |
Sodium (mg) | 1030 | 183 | 1213 |
T. Sugs (g) | 0 | 0 | 0 |
A. Sugs (g) | 0 | 0 | 0 |
Clean Eating Meal Plan
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