Low Sodium Spinach and Ricotta Stuffed Manicotti

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Low Sodium Spinach and Ricotta Stuffed Manicotti

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Ingredients

4 servings

For the pasta

12 manicotti tubes (about 8 oz)
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1 tbsp olive oil
1 tbsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

2 tbsp olive oil
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp sugar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

10 oz frozen chopped spinach, thawed and squeezed very dry
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 large egg
¼ tsp ground nutmeg
½ 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 serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tbsp salt and 1 tbsp olive oil, then cook the manicotti tubes for 5 minutes — they should be pliable but still quite firm (they will finish cooking in the oven). Drain, rinse under cold water, and lay them in a single layer on a lightly oiled baking sheet to prevent sticking.
2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes. Pour in the crushed tomatoes and sugar, season with salt and pepper, and simmer over medium-low heat, stirring occasionally, until the sauce thickens slightly, about 10 minutes.

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