Ingredients for 5 people. 1 box Barilla® Manicotti. 1 jar Barilla® Tomato & Basil Sauce divided. 1 15-ounce container ricotta cheese. 2 cups (8-ounces) mozzarella cheese shredded. ½ cup parsley chopped. 1 teaspoon salt. ½ teaspoon black pepper ground. 2 tablespoons Parmigiano-Reggiano cheese freshly grated.
Low carb manicotti has just 5.8 net carbs per serving. Italian food is one of my very favorite cuisines. I love the seasonings, the rich sauces, the tender pasta, and the gooey cheese that’s a part of so many Italian dishes. Perhaps that’s why I try to recreate them to be low carb. I really like this manicotti recipe – it definitely has the flavor.
Stuffed with mushrooms, leafy spinach, Ricotta cheese, and topped with traditional Marinara pasta sauce, this is a classic baked manicotti recipe. No rating value average rating value is 0.0 of 5.
Steam the spinach, chop well. Mix Ricotta cheese, mushrooms, spinach, salt, pepper and half the Parmigiano. Fill the manicotti. Grease a 9 x 13-inch baking dish; add half the sauce. Arrange the manicotti, cover with the remaining pasta sauce and Parmigiano cheese.