Another great Meat Free Monday dish that'll surprise you with it's heartiness!
1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 cup reduced fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup mild chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells
In a large bowl, combine 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 of sauce in an ungreased 13 x 9 baking dish. Stuff the 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 1/2 cup mozzarella cheese. Bake 15 minutes longer or until noodles are tender.