| Cuisine: Italian | Type: Main Course | Serves: ALOT! |
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Source:
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Midwest Foodie |
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Attributes:
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Quick and Easy, Healthy, Vegetarian |
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Comments:
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Freezes well. So easy to make. |
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Serving Suggestions:
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Ingredients:
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24 oz. (3 cups) spaghetti sauce 1 cup water 8 oz. uncooked manicotti noodles 2 cups chopped fresh spinach 16 oz. whole milk ricotta cheese 12 oz. shredded mozzarella 5 oz. shredded Parmesan cheese 1 egg 3 tbs. basil pesto 1.5 tsp. dried oregano 1/2 tsp. garlic powder Kosher salt fresh cracked pepper |
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Instructions:
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Preheat oven to 350 degrees. Mix spaghetti sauce and water until well combined. Set aside. In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper. Transfer to a piping bag (a gallon Ziploc baggy works well too). Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9×13 inch baking dish. Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling. Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles. Top manicotti with remaining shredded mozzarella. Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through. Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired. Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy! |
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Related recipes:
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None |
2024-07-29