Lamb and Spinach Manicotti
Flavorful lamb and nutritious spinach, stuffed into pasta—a cheesy and crowd-pleasing Italian meal. Serve with garlic bread if desired.
- 1 1/2 lb ground lamb
- 16 oz can, tomato paste
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbs olive oil
- 2 med onions, chopped
- 2 cloves garlic, chopped
- 20 oz frozen spinach, thawed and squeezed dry
- 1 cup part-skim ricotta
- 2 eggs, beaten
- 1 tsp dried basil leaves
- 8 manicotti tubes, cooked according to package instructions
- 1 cup lowfat Monterey Jack cheese, grated
- 1/2 cup Parmesan cheese, shredded
- In skillet sprayed with non-stick cooking spray, cook and crumble ground lamb and 1/4 of chopped onion until browned.
- Drain well.
- Add tomato paste, 1/2 tsp salt, and pepper.
- Simmer 15 minutes; set aside.
- In skillet, heat oil over medium-high heat.
- Add rest of chopped onion and garlic, cook for 5 minutes, stirring occasionally.
- Mix in spinach and cool.
- Blend in ricotta, eggs, oregano, 1/2 tsp salt, and basil.
- Fill manicotti shells with spinach mixture.
- Pour thin layer of tomato sauce in a 11 x 7-inch baking dish.
- Arrange stuffed manicotti on top of tomato sauce.
- Top with remaining tomato sauce.
- Sprinkle with Monterey Jack and Parmesan cheeses.
- Bake at 350°F for 25 to 30 minutes, or until bubbly and heated through.
Calories from Fat 187 (45%)
(32%)Total Fat 21g
(47%)Saturated Fat 9g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrate 33g
(58%)Dietary Fiber 15g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.