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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread. Ingredients:
1 (15 ounce) container ricotta cheese |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup minced onion |
1 egg |
2 teaspoons minced fresh parsley |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1 1/2 cups shredded mozzarella cheese, divided |
1/2 cup grated parmesan cheese, divided |
2 (26 ounce) jars spaghetti sauce |
1 1/2 cups water |
1 (8 ounce) package manicotti shells |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
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.
3. Spread 1 cup sauce in the bottom of a 9x13 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.
4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
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