I still had some spinach left, and I had intended to make spinach artichoke dip, but used some of the ingredients I had on hand for that to make last night’s Radish Dip. I had wanted to make Stuffed Shells, but the store only had 1 box of shells that was beat up. The manicotti was right next to it on the shelf, so I decided to make it inside. The process and end result is pretty much the same, plus, my family really likes manicotti. Here is how I made it tonight.
Manicotti
1 box manicotti noodles
2 eggs
1 container (15 oz) ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 clove garlic, minced
1/2 lb fresh spinach, chopped
1 1/2 tsp basil
1 1/2 tsp oregano
1 jar of pasta sauce
Preheat oven to 350 degrees F. Cook manicotti according to directions on box. Drain and cool on a piece of aluminum foil. Meanwhile, beat eggs in a medium bowl. Stir in the ricotta, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, spinach, basil, and oregano. Pour 1 cup of the pasta sauce into a 13 x 9 baking dish, or enough to make sure to cover the entire bottom of the dish. Fill manicotti with the mixture and place in the dish. Pour the remaining sauce over the filled manicotti, then sprinkle the remaining Parmesan and mozzarella. Cover tightly with foil. Bake for 30 minutes. Remove foil, and bake for another 5-10 minutes, or until sides are bubbling and the cheese is melted.
This didn’t last long in my house tonight!
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