Ingredients
1 carton (15 ounces) fat-free ricotta cheese2 cups shredded part-skim mozzarella cheese, divided1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup reduced-fat sour cream1/4 cup dry bread crumbs1 tablespoon Italian seasoning1 teaspoon garlic powder1 teaspoon onion powder2 cups tomato juice1 cup chunky salsa1 can (15 ounces) crushed tomatoes14 uncooked manicotti shells
Preparation
In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13x9-in. baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
Cover and bake at 350° for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
