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STUFFED SPINACH MANICOTTI

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Ingredients (makes 6 servings)

  • 1 (15 ounce) container ricotta cheese

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

  • 1/2 cup chopped onion

  • 1 egg

  • 2 teaspoons minced fresh parsley

  • 1/2 teaspoon pepper

  • 1 tablespoon oregano
  • 1 tablespoon minced garlic

  • 1 1/2 cups shredded mozzarella cheese, divided

  • 1/2 cup grated Parmesan cheese, divided

  • 28 ounce can of crushed tomatoes

  • 1 6 ounce can tomato paste
  • 1 (8 ounce) package manicotti shells

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ricotta, spinach, and egg.
  3. Mix in 1 cup mozzarella and 1/4 cup Parmesan.
  4. In a skillet, add crushed tomatoes, paste, onions, fresh parsley, oregano and minced garlic, stir together and simmer until onions are slightly softened (about 5-7 minutes).
  5. Lightly spray with non-stick cooking spray a 9/13 baking dish.
  6. Spread 1 cup sauce in the bottom of baking dish.
  7. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish.
  8. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  9. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.