Low Sodium Ricotta Manicotti

Total time1 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

4 servings

For the pasta

12 manicotti tubes
Barilla Manicotti 8 oz Private Selection Italian Manicotti Macaroni Product American Beauty Manicotti Pasta Creamette Manicotti Pasta Da Vinci Pasta Manicotti-Canneloni Box - 8 Oz
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1 tbsp olive oil

For the filling

2 cups whole-milk ricotta cheese
1 cup shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
2 tbsp cornstarch
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried oregano
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the sauce

1 jar (24 oz) marinara sauce

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the manicotti tubes and the olive oil and cook for 6 minutes — the tubes should be pliable but still quite firm, as they will finish cooking in the oven. Drain, rinse under cold water to stop cooking, and lay flat on a lightly oiled baking sheet to prevent sticking.
2
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the squeezed-dry spinach, cornstarch, garlic powder, onion powder, oregano, salt, and black pepper. Stir until the mixture is uniform and holds together — it should be thick enough to pipe without running.

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