Baked pasta dishes offer a specific kind of solace during the colder months. This recipe balances the acidity of a traditional tomato-based spaghetti sauce with the creamy richness of a white béchamel. The result is a visually striking dish where the red and white sauces mingle to create a blush of color across the plate.
The filling is a savory blend of spinach, mushrooms, and aromatics tucked inside tender pasta shells. It avoids the heaviness of ricotta-only fillings, relying instead on vegetables to provide bulk and texture. This recipe features our Parmesan White Sauce which brings a velvety finish to the dish. We have included the full ingredients and instructions for the sauce below for your convenience.
Try it with our Tomato Basil Sauce.
The Recipe Yields: 8 servings | Prep time: 30 minutes | Cook time: 30 minutes
Ingredients
For the Manicotti:
- 1 (10-ounce) package frozen chopped spinach, thawed
- Vegetable cooking spray
- 3/4 cup diced fresh mushrooms
- 1/4 cup diced onion
- 3 cloves minced garlic
- 1/4 cup egg substitute
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 8 cooked manicotti shells
- 2 cups spaghetti sauce, divided
- 2 tablespoons chopped fresh parsley (for garnish)
For the Parmesan Sauce:
- 2 tablespoons nonfat dry milk powder
- 1 cup skim milk
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/3 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
Instructions
- Prepare the Parmesan Sauce In a small bowl, combine the dry milk powder and skim milk. Whisk until the powder is fully dissolved and set aside. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute while stirring constantly. Gradually pour in the milk mixture while whisking. Continue to cook and stir until the mixture has thickened and bubbles gently. Reduce the heat to low. Add the Parmesan cheese, nutmeg, and white pepper. Cook and stir just until the cheese melts and the sauce is smooth. Remove from heat.
- Prepare the Oven Pre-heat oven to 375°F.
- Prepare the Spinach Filling Place the thawed spinach between paper towels and squeeze until it is barely moist. Set it aside. Coat a large nonstick skillet with cooking spray and place over medium heat until hot. Add the diced mushrooms, onion, and garlic. Sauté for 2 minutes. Add the spinach and sauté until the mushrooms are tender and the liquid evaporates. Remove the mixture from the heat and allow it to cool slightly. Stir in the egg substitute, Parmesan cheese, oregano, and basil.
- Stuff the Shells Stuff each cooked manicotti shell with an equal amount of the spinach and mushroom mixture.
- Assemble the Casserole Spread 1 cup of the spaghetti sauce in the bottom of a 12x8x2-inch baking dish. Place the filled shells on top of the sauce. Spread the remaining spaghetti sauce over the shells. Spoon the prepared Parmesan Sauce down the center of the casserole.
- Bake and Serve Cover the dish and bake at 375°F for 30 minutes or until thoroughly heated. Sprinkle with chopped fresh parsley before serving.
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Spinach Manicotti with Two Sauces
Tender pasta shells filled with spinach, mushrooms, and cheese, baked in tomato sauce and finished with a creamy homemade Parmesan topping. A comforting vegetarian dinner for any night of the week.
Ingredients
Parmesan Sauce Ingredients
Instructions
Prepare the Parmesan Sauce
-
In a small bowl, combine the dry milk powder and skim milk. Whisk until the powder is fully dissolved and set aside.
-
Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute while stirring constantly. Gradually pour in the milk mixture while whisking.
-
Continue to cook and stir until the mixture has thickened and bubbles gently.
-
Reduce the heat to low.
-
Add the Parmesan cheese, nutmeg, and white pepper.
-
Cook and stir just until the cheese melts and the sauce is smooth.
-
Remove from heat.
Prepare the Oven
-
Pre-heat oven to 375°F.
Prepare the Spinach Filling
-
Place the thawed spinach between paper towels and squeeze until it is barely moist. Set it aside.
-
Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
-
Add the diced mushrooms, onion, and garlic. Sauté for 2 minutes. Add the spinach and sauté until the mushrooms are tender and the liquid evaporates.
-
Remove the mixture from the heat and allow it to cool slightly. Stir in the egg substitute, Parmesan cheese, oregano, and basil.
Stuff the Shells
-
Stuff each cooked manicotti shell with an equal amount of the spinach and mushroom mixture.
-
Assemble the Casserole
-
Spread 1 cup of the spaghetti sauce in the bottom of a 12x8x2-inch baking dish. Place the filled shells on top of the sauce. Spread the remaining spaghetti sauce over the shells. Spoon the prepared Parmesan Sauce down the center of the casserole.
Bake and Serve
-
Cover the dish and bake at 375°F for 30 minutes or until thoroughly heated. Sprinkle with chopped fresh parsley before serving.
