Name: Spinach Manicotti
Ingredients: 8 oz box uncooked manicotti shells; 2 cups shredded Italian cheese blend; red pepper, sprinkled; 15 oz ricotta cheese; 10 oz fresh spinach, chopped; 3 cloves garlic, minced; 1 Nature's Yoke egg, beaten; 26 oz pasta sauce (any flavor)

AuthorDawn NoltCategoryMain DishesTags#manicotti, #spinach, #spinachmanicottiDifficultyIntermediateRating

This spinach manicotti, with its creamy cheese filling, is simple to whip up and will surely satisfy your Italian craving.

Yields1 Serving

8 oz box uncooked manicotti shells

2 cups shredded Italian cheese blend

red pepper, sprinkled

15 oz ricotta cheese

10 oz fresh spinach, chopped

3 cloves garlic, minced

1 Nature's Yoke egg, beaten

26 oz pasta sauce (any flavor)

Heat oven to 375 F. Cook manicotti as directed on box. Rinse with cool water; drain well.

Place chopped spinach in bowl, add a bit of water, and cook in microwave for a few minutes. (on the stove works as well)

In a medium bowl, stir together 1 1/2 cups Italian cheese blend, red pepper, ricotta cheese, spinach, garlic and egg.

In the bottom of an ungreased 9x13 glass baking dish, spread one cup of pasta sauce. Pipe ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.

Cover dish tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup of Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

Ingredients