Comida Kraft
Recipe Box

Cheesy Manicotti

(176) 143 Reviews
Prep Time
Total Time

7 servings

Spinach and mushrooms, along with cheese, make a tasty filling for this meal.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta and half each of the mozzarella and Parmesan; mix well.
  • Drain pasta; fill with spinach mixture. Place in 13x9-inch baking dish sprayed with cooking spray; cover with sauce.
  • Bake 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

Makeover - How We Did It

We've recreated this Italian classic using better-for-you ingredients to save you 160 calories and 12g of fat, including 6g of sat fat, per serving. The changes included substituting POLLY-O Natural Part Skim Ricotta Cheese and KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese for the full-fat products. In addition, we added spinach and mushrooms to the filling so we could reduce the cheese.


Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese and KRAFT 100% Grated Romano Cheese for the Parmesan cheese.


Substitute frozen chopped broccoli for the spinach.


  • 7 servings

Healthy Living

  • Low calorie
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 2 Meat (L)
  • 1 Fat

Nutrition Bonus

The combination of ricotta and 2% mozzarella cheeses provides calcium in this delicious, low-calorie meal. And as a bonus, the spinach is high in vitamin A.

Nutritional Information

Serving Size 7 servings
Calories 340
Total fat 12g
Saturated fat 6g
Cholesterol 30mg
Sodium 620mg
Carbohydrate 36g
Dietary fiber 4g
Sugars 7g
Protein 23g
% Daily Value
Vitamin A 110 %DV
Vitamin C 10 %DV
Calcium 60 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • cinczyn |

    First thing I can say is that it had too much spinach and overpowered the cheeses. Otherwise it was good and I will make it again, only I will used less spinach. Filling the manicotti was not too difficult. I actually used a small spoon to fill while I held the bottom part of the noodle. Make sure not to overcook the pasta or it will break and fall apart, becareful. The recipe doesn't say to cover the pasta in the oven, but next time I will, as it dries out the tomato sauce when you don't. Also, when it calls to cook the mushrooms it doesn't say BUT I cooked in a bit of olive oil, that didn't make sense to me. For those few reasons I give it 3 stars. It is very easy to make.

  • heidi_L01 |

    this was so yummy!!! I have never made manicotti before and well.. I will again! my husband and I made these together.. we added a pound of italian sausage and had an interesting time stuffing the shells. Next time I will use a bag with the end cut off. The whole family LOVED it and ate it all!!

  • BonnieHepworth03 |

    We really enjoyed this recipe. I have never made anything like this before. I finely chopped the mushrooms and my picky eaters did't even notice. It was simple and we loved it.