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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I wanted a recipe for Manicotti that was my own so I took apart several and came up with this one that is both tasty and easy. Ingredients:
16 ounces manicotti |
2 garlic cloves |
1/2 cup onion |
6 1/2 ounces mushrooms |
3 cups fresh spinach |
1 cup cottage cheese |
3/4 cup parmesan cheese |
1 cup mozzarella cheese |
26 ounces spaghetti sauce |
1 tablespoon butter |
1 teaspoon italian seasoning |
1 teaspoon salt |
pepper |
Directions:
1. Boil manicotti noodles in large pot . Do not overboil they should be just a little under done as they are easier to handle. I found that a chop stick is handy in lifting them out of the pot . Lay them on a sheet of aluminum foil the size of the casserole dish you will be using. Next in a large sauce pan add butter and bring to a bubble. Add the 1/2 cup onion diced and 2 cloves of garlic diced. Chop the fresh spinach just a little and add to the saute pan . Let the onion, garlic and spinach saute a little then add the cottage cheese , mixing as you add. Add the italian seasoning and pepper as you like. Add 1/2 cup parmesan and the mozzerella. Saving the 1/4 cup of the parmesan for the top. Remove from heat when cheeses are melted inches Pour about one cup, or enough to cover bottom of your casserole dish of the spagetti sauce. I had added about 1 1/2 cups of tomatoes I had in the refrigerator to the spagetti sauce and heated it together. But I like alot of the tomatoe flavor. Carefully using a teaspoon fill the manicotti shell with the cheese/spinach mixture. I placed them back on the aluminum foil that way when I was done I was able to distribute what left over filling to the shells. Once filled place in the casserole dish atop the sauce and pour remaining sauce over the top and sprinkle with rest of parmesean cheese. Place your aluminum foil that shells where on over the manicotti, Bake 30 minutes ir until bubbly then remove foil and bake an additional 10-15 minutes.
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