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Stuffed Spinach and Almond Ricotta Manicotti
Eat Well Sep. 17. 2019
Entreés

Stuffed Spinach and Almond Ricotta Manicotti

Sep. 17. 2019
Entreés
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

This Stuffed Spinach and Almond Ricotta Manicotti has a rich tomato sauce, spinach, and our favorite almond ricotta for the perfect healthy meal.

Who doesn’t love a nostalgic meal? When we get a craving for gluten-free pasta, this hearty and healthy dish is our happy memory favorite!

Whether you’re batch cooking or whipping up quick weeknight meal that checks all the boxes, this Stuffed Spinach Almond Ricotta Manicotti has it all. The protein-packed Almond Ricotta is the perfect healthy dairy substitute. The sauteed spinach give this dish a boost of vitamins and flavor and assembly is a breeze. Just think your favorite recipe for Lasagna with a fun twist.

We’re all about eliminating waste here at Nutrition Stripped. With that in mind, feel free to utilize what you have in your fridge when it comes to making this Stuffed Spinach Almond Ricotta Manicotti. Sauteed kale or other hearty leafy greens are interchangeable with spinach. Or, add in sauteed mushrooms and zucchini for added texture and flavor. There really is no wrong answer when it comes to what you like, so get creative!

Healthy Hacks

Time is precious, and we want to help you get the best return for your time when it comes to cooking. If you had a long day, and still craving Almond Ricotta but don’t have time for an overnight soak? Here’s how you do it.

  • add almonds and 4 cups water to a medium sauce-pan
  • gently simmer almonds over low heat until slightly tender or very al dente, about 15 minutes
  • drain water and allow to cool

If you’re like us, and love Almond Ricotta, check out some of our other favorite almond ricotta recipes:

This Easy Tomato Basil Omelet is the perfect quick breakfast or brunch options. We even make it ourselves for a quick lunch or dinner option!

You shouldn’t need an excuse when to make the perfect healthy pancakes, and when it comes to Almond Lemon Ricotta Pancakes, you won’t need one!

 

The Recipe

Serves 4-6

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Ingredients

1 pound raw, skinless almonds, soaked for at least 8 hours

juice from 1 lemon

1/4 cup water, more if needed

2 cloves garlic

1 egg

3 cups spinach

1 tablespoon olive oil

1 cup tomato sauce, homemade or store-bought

1 (7 oz) box gluten-free manicotti

Salt and pepper to taste

Directions

Step 1

In a large bowl, soak almonds overnight, or at least 8 hours until tender. Drain water and add almonds to a Vitamix blender. Add lemon juice, garlic, and water. Blend until mixture is creamy and smooth. Salt and pepper to taste.

Step 2

Bring 4 quarts water to boil in a medium saucepan and cook pasta until very al dente, about 4 minutes. Remove from water and set aside.

in a medium non-stick skillet, heat olive oil over medium heat until shimmering. Add spinach in bunches, cooking until wilted before adding more spinach and cook until completely tender.

Remove from skillet and allow to cool slightly. Dump spinach onto your cutting board and chop roughly into small pieces.

Step 3

Preheat oven to 375 degrees F.

In a medium mixing bowl whisk egg until homogenous, add spinach and 3/4 of almond lemon ricotta and stir until incorporated. Salt and pepper to taste

Coat the bottom of a 9 x 13-inch  baking dish with about 1/2 cup tomato sauce.

Fill a piping bag with ricotta mixture and carefully fill each manicotti and place them in the baking dish. If you don’t have a piping bag, place filling into a Ziploc bag. Seat the top and snip the corner of the bag.

Carefully fill each piece of manicotti, alternating sides, and place one by one into baking dish.

Step 4

Top manicotti with remaining tomato sauce and almond lemon ricotta.

Cover with tinfoil and bake until sauce is bubbly and gluten-free pasta is tender about 40 minutes.

Enjoy!

Have Leftovers?

Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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