SPINACH-STUFFED MANICOTTI WITH VODKA BLUSH SAUCE

Spinach-Stuffed Manicotti with Vodka Blush Sauce image

Special enough for guests yet easy enough for weeknight dinners, this meatless manicotti entrée is a delight to serve!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 7

Number Of Ingredients 9

Ingredients

1 box (8 oz) uncooked manicotti pasta shells (14 shells)
2 jars (25.5 oz each) Muir Glen™ organic garden vegetable pasta sauce
1/4 cup vodka
1/2 cup whipping cream
2 cups shredded Italian cheese blend (8 oz)
1/2 cup sun-dried tomatoes in oil, drained, chopped
1 container (15 oz) ricotta cheese
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 tablespoons julienne-cut fresh basil leaves

Steps:

Heat oven to 375°F. Cook pasta shells as directed on box. Rinse with cool water; drain.
Meanwhile, in 2-quart nonreactive saucepan, heat 1 jar of pasta sauce and the vodka to boiling. Reduce heat; simmer 3 minutes, stirring occasionally. Remove from heat; stir in whipping cream. Set aside.
In medium bowl, mix 1 cup of the cheese blend, the sun-dried tomatoes, ricotta and spinach.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of pasta sauce from second jar (save remaining sauce for another use). Fill each pasta shell with about 3 tablespoons ricotta mixture; place over sauce in dish. Pour vodka pasta sauce over filled shells.
Cover tightly with foil; bake 30 minutes or until sauce is bubbling. Uncover; sprinkle with remaining 1 cup cheese blend. Bake 5 minutes longer or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 420, Carbohydrate 48 g, Cholesterol 35 mg, Fat 2, Fiber 6 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 0 g