Spinach and Cheese Stuffed Manicotti
Recipes Italian Main Dish Pasta Seasonal cooking Vegetarian
Description
You definitely will save this delicious, comforting recipe for future use. It can easily be made in advance and is a big time and work saver by stuffing uncooked shells!
Ingredients
10 oz. package frozen spinach, thawed completely, drained and squeezed dry (can be omitted, if desired)
8 oz. shredded Mozzarella cheese
15 oz. Ricotta cheese, low fat is fine
4 oz. cream cheese, low fat is fine
1/2 c. shredded Romano or Parmesan cheese
2 large eggs
1/2 t. salt
1/2 t. freshly ground black pepper
1 box (12 - 14 shells) manicotti noodles
3 - 4 c. marinara sauce, homemade or from about 2 jars, divided
1/2 c. shredded Romano or Parmesan cheese, for topping
Directions
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Preheat oven to 350 degrees.
In a large bowl, mix spinach, cheeses, eggs, salt and pepper; stir until well blended.
Spread about 1 1/2 c. marinara sauce in the bottom of 9 x 13 inch casserole dish or pan.
Put the mixed filling into a pastry bag or a gallon size zip lock bag. Snip a corner, gather the top and squeeze filling into the corner. Holding an uncooked manicotti shell in your hand, squeeze the filling inside of the shell, letting it overflow on both sides. You can also stuff the uncooked noodles with a small spoon.
Place the filled shell into the prepared casserole dish/pan. Repeat this process until with remaining shells and filling, filling 12 - 14 shells.You may need to use another smaller pan to for the extra.
Cover the pasta completely with the sauce, using about 2 1/2 c. of sauce. Sprinkle 1/2 c. Romano or Parmesan on top. You can now cover it with foil and refrigerate until ready to bake, or you can cover it with foil and place it in the oven immediately.
Bake, covered, 50 minutes. Remove foil; bake another 10 minutes.
6 servings.