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Baked Manicotti
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- cook: 0 hr
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This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.
Ingredients
- Coarse salt and freshly ground black pepper
- 1/4 pound manicotti pasta
- 1 3/4 cups fresh spinach (1/2 pound), trimmed
- 1 heaping cup ricotta
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 large egg yolks
- Freshly grated nutmeg
- 1 1/2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup plus 3 tablespoons whole milk
- 3/4 cup Medium Tomato Sauce
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 752 % Daily Value *
- Total Fat: 36 g 55.81%
- Saturated Fat: 20 g 101.25%
- Trans Fat: 1 g %
- Cholesterol: 120 mg 40.04%
- Sodium: 1673 mg 69.73%
- Calcium: 924 mg 92.42%
- Potassium: 613 mg 17.5%
- Magnesium: 0 mg 0%
- Iron: 4 mg 21.58%
- Zinc: 0 mg 0%
- Total Carbohydrate: 69 g %
- Dietary Fiber: 4 g 16.68%
- Sugar: 10 g
- Protein: 39 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 82.71%
- Vitamin C 23.01%
- Vitamin D 2.1%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables1
- Exchange - Lean Meat4
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total3 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy3 c
- MyPlate - Protein Total0 oz-eq
