Making pasta can be a simple and sneaky way to add vegetables to your diet—and I’m not just talking about a hearty marinara.

Stuffed pasta is often decadent with its various meaty and cheesy fillings, but this delightful green manicotti stuffing is the perfect balance between indulgent and nutritious.

Though Giada’s version is topped with a creamy fonduta (cheese sauce), we prefer using an ordinary red sauce (jarred or homemade) to lighten up the dish.

Spinach and Sweet Pea Manicotti

(adapted from Giada’s Swiss Chard and Sweet Pea Manicotti)

Ingredients

• 12 manicotti shells
• 1 package frozen spinach, thawed and drained (fresh spinach, chard, kale, etc. is fine, too)
• 1 cup frozen green peas, thawed
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 1 (15-oz) container part-skim ricotta
• 1 cup shredded Italian cheese (we often use a pre-packaged blend, but mozzarella is ideal) + enough to sprinkle over the top of the dish
• ¼ cup grated parmesan
• Italian seasoning, to taste (or use fresh herbs)
• salt and black pepper, to taste
• 2 cups (or so) of your favorite marinara

Directions

1. Cook manicotti shells about a minute less than package suggests (they will finish cooking in the oven); drain and allow to cool.

For the filling

1. In a skillet, sauté chopped onion and garlic until softened. If yours aren’t fully defrosted, toss in your peas and spinach, as well.
2. Meanwhile, add the ricotta and grated cheeses in to a large bowl.
3. Once the onion/greens/peas mixture has cooled, pour it to the mixing bowl.
4. Stir together the filling, and blend with an immersion blender (or mix the ingredients in a food processor).
5. Add salt, pepper, and Italian seasoning to taste, and blend one last time.

To assemble

1. Spread a thin layer of marinara into the bottom of a large casserole dish.
2. Using a pastry bag and large tip (or a large plastic zip-lock bag, cut in the corner), carefully fill each manicotti shell with the stuffing.
3. Arrange the shells in the casserole dish, and cover with marinara and remaining grated cheese.
4. Bake at 350° for approximately 30 minutes until golden brown and warmed through.

Personally, I love the pale green color of the filling. Even the pickiest eaters, however, will love this creamy, cheesy, and comforting dish.

Serve with a small side salad (simple sliced tomatoes, cucumbers, and onions dressed in vinaigrette); if that’s too much green, try a side of corn, steamed carrots, or sautéed mushrooms.

The manicotti will keep for a few days in the refrigerator, and the leftovers heat up nicely during the week for simple lunches.