SPINACH AND 3-CHEESE MANICOTTI

This spinach and three-cheese manicotti is ideal for vegetarians who enjoy Italian cuisine. Enjoy this spinach and cheese packed manicotti slathered in marina sauce for the ultimate comfort food at any time and season.

For a long time, I’ve wanted to attempt manicotti. I adore the notion of creamy, rich spinach and three cheese ricotta filling, topped with extra melty cheese and served with marinara.

I’ve been seeking for an excuse to utilize extra ricotta cheese since creating these lasagna roll-ups, and I go the perfect opportunity. It was fantastic! This one is truly comfort food when paired with your favorite marinara sauce. It’s a terrific pasta meal for vegetarians or those who just want to cut back on red meat.

Preparing this recipe is as straightforward as it looks and it can be made ahead and kept in the refrigerator overnight. It’s very filling and great when served with a salad and garlic bread.

Prep: 20 mins
Cook: 45 mins
Total: 1 hr. 5 mins
Servings: 6

INGREDIENTS:

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 teaspoons minced fresh parsley
½ teaspoon pepper
¼ teaspoon garlic powder
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 (26 ounce) jars spaghetti sauce
1 ½ cups water
1 (8 ounce) package manicotti shells

DIRECTIONS:

Step 1:Preheat oven to 350 degrees F (175 degrees C).

Step 2:In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.

Step 3:Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan

Step 4:Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Nutritional information:
Per Serving:

576 calories; protein 29.8g; carbohydrates 69g; fat 20.5g; cholesterol 81.8mg; sodium 1409.9mg

Tips:

If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.