Low Sugar Spinach and Ricotta Stuffed Manicotti

Total time1 hr 15 min

Prep time30 min

Cook time45 min

Low Sugar 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

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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
salt and pepper, to taste

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
½ cup grated parmesan cheese, divided
1 large egg
¼ tsp ground nutmeg
½ tsp salt
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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