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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The creamy cheese filling in these yummy stuffed shells has a pretty flecks of spinach. From Pinehurst, North Carolina, Margaret Truxton sends the recipe. Ingredients:
1 medium onion, finely chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
1-1/2 cups ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
4 ounces cream cheese, softened |
6 tablespoons grated parmesan cheese, divided |
1 teaspoon italian seasoning |
1/2 teaspoon pepper |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
8 manicotti shells, cooked and drained |
1 jar (26 ounces) spaghetti sauce |
Directions:
1. In a small skillet, saute onion in oil for 3 minutes. Add garlic; cook 1 minute longer. Set aside.
2. In a large bowl, combine the ricotta, 1/2 cup mozzarella cheese, cream cheese, 4 tablespoons Parmesan cheese, Italian seasoning and pepper; beat until smooth. Stir in onion mixture and spinach. Stuff into the manicotti shells.
3. Pour half of the spaghetti sauce into a greased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until cheese is melted. Yield: 4 servings.
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