Cabbage Manicotti
Ingredients
- 12 large cabbage leaves
- 1 (15-oz) carton ricotta cheese
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- 2 cups shredded mozzarella cheese, divided
- ⅔ cup grated Parmesan cheese, divided
- 1 Tbsp minced garlic
- 1 large egg
- ¾ tsp kosher salt
- ½ tsp pepper
- 1½ cups no-sugar-added marinara sauce (such as Rao's), divided
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 350°F. Bring a large saucepan of salted water to a boil. Add cabbage leaves; cook 2 to 4 minutes or until tender.
- Drain; gently pat leaves dry with paper towels.
- Meanwhile, combine ricotta, spinach, 1 cup mozzarella, ⅓ cup Parmesan, garlic, egg, salt, and pepper in a medium bowl.
- Spread 1 cup tomato sauce in a 13- x 9-in baking dish.
- Spoon spinach mixture onto centers of cabbage leaves; roll lengthwise. Arrange over sauce; top with ½ cup marinara sauce, 1 cup mozzarella, and ⅓ cup Parmesan.
- Cover with foil. Bake 25 minutes or until thoroughly heated.
- Uncover, and bake 10 minutes longer or until cheese is golden brown on top. Garnish with fresh basil before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
370
|
370
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 25 | 25 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 877 | 877 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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