- 1 box uncooked manicotti shells (14 shells)
- 2 cups shredded italian cheese blend (or mozzarella cheese, which I used), plus extra for top
- 1 container (15 oz) ricotta cheese
- 1 box frozen spinach, thawed
- 2 cloves garlic, finely chopped
- 1 egg, slightly beaten
- 1.5 jar pasta sauce
How it's done:
- Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
- In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, ricotta cheese, spinach, garlic and egg.
- In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 jar of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
- Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. (I put the cheese on top before I covered it, and it was fine).
Result:
- Tasty and hearty- I really liked the spinach in it.
- I'd like to try it with the blend of cheeses and see if it tastes any different!
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