Description
Delicious manicotti pasta filled with a creamy spinach and ricotta cheese mixture, topped with mozzarella and Parmesan, and baked to perfection.
Ingredients
Scale
- 24 oz. spaghetti sauce
- 1 cup water
- 8 oz. uncooked manicotti noodles
- 2 cups chopped fresh spinach
- 16 oz. whole milk ricotta cheese
- 12 oz. shredded mozzarella
- 5 oz. shredded Parmesan cheese
- 1 egg
- 3 tablespoons basil pesto
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 350 degrees.
- Mix spaghetti sauce and water until well combined. Set aside.
- In a large bowl combine chopped spinach, ricotta, a third of the mozzarella, Parmesan, egg, pesto, oregano, garlic powder, and a couple large pinches of salt and pepper.
- Transfer to a piping bag (a gallon Ziploc baggy works well too).
- Spread half the spaghetti sauce mixture in an even layer in the bottom of a 9×13 inch baking dish.
- Cut the tip off your piping bag about the width of the manicotti noodles. Fill each noodle with filling.
- Nestle filled manicotti into the baking dish. Then pour the remaining sauce in an even layer on top of the noodles.
- Top manicotti with remaining shredded mozzarella.
- Cover pan tightly with foil and bake for about 50 minutes or until the noodles are just about cooked through.
- Remove foil and bake for another 5-10 minutes or until the noodles are al dente. Broil on high for a minute or so if desired.
- Let rest for a few minutes before garnishing and serving. Garnish with fresh chopped parsley and grated Parmesan and enjoy!
Notes
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg