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
Copyright © 2014 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
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 2015.