Oven Baked

Spinach-and-Cheese-Stuffed Manicotti

Arugula-Tomato Salad with Asparagus
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Ingredients

  • 2 (7-oz) pkg brown rice manicotti
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1½ cups ricotta cheese
  • 2½ cups shredded mozzarella cheese, divided
  • ½ (8-oz) block cream cheese, softened
  • ¾ cup freshly grated Parmesan cheese, divided
  • 1 tsp Italian seasoning
  • ½ tsp pepper
  • 1 (8-oz) pkg frozen chopped organic spinach, thawed and squeezed dry
  • 1 (32-oz) jar natural marinara sauce, divided

Instructions

  1. Preheat oven to 350°F. Cook pasta according to package directions; cool and set aside.
  2. Meanwhile, cook onion and garlic in hot oil in a large skillet 4 minutes.
  3. Combine ricotta, 1¼ cups mozzarella cheese, cream cheese, ¼ cup Parmesan, Italian seasoning, and pepper.
  4. Combine spinach, onion mixture, and cheese mixture; spoon into manicotti.
  5. Pour half of marinara sauce into a 13- x 9-inch baking dish. Arrange manicotti over sauce; spoon remaining sauce over pasta. Sprinkle with remaining cheeses.
  6. Cover and bake 25 minutes. Uncover and bake until cheese is golden. Let stand 10 minutes before serving.

Side Dish Ingredients

  • 1½ lb asparagus, trimmed and cut into pieces
  • ½ tsp pepper
  • ¼ tsp salt
  • 5 Tbsp olive oil, divided
  • 1 (5-oz) pkg baby arugula
  • 1 pint organic grape tomatoes, halved
  • ¼ cup balsamic vinegar

Side Dish Instructions

  1. Cook asparagus, pepper, and salt in 1 Tbsp hot oil in a large skillet 6 minutes or until tender.
  2. Combine asparagus, arugula, and tomatoes in a bowl. Drizzle with remaining oil and vinegar; toss.

Nutritional Information

Main Side Total
Servings 6 6
Calories
753
137
890
Fat (g) 45 11 56
Sat. Fat (g) 19 2 21
Protein (g) 30 3 33
Carb (g) 62 10 72
Fiber (g) 9 2 11
Sodium (mg) 1024 118 1142
T. Sugs (g) 0 0 0
A. Sugs (g) 0 0 0

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