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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti! Ingredients:
1 pint ricotta cheese |
2 eggs |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
1 cup shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
1 1/2 tablespoons white sugar |
1/8 teaspoon salt |
1/4 teaspoon ground black pepper |
12 manicotti shells |
1 (32 ounce) jar spaghetti sauce |
Directions:
1. In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
2. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
3. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
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