Spinach Cheese Manicotti (Meatless) |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible. Ingredients:
1 medium onion, finely chopped |
3 cloves garlic, minced |
1 tablespoon vegetable oil (canola or olive) |
1 1/2 cups ricotta cheese |
1 cup mozzarella cheese, shredded,divided (4 ounces) |
4 ounces cream cheese, softened |
6 tablespoons parmesan cheese, grated,divided |
1 teaspoon dried italian seasoning |
1/2 teaspoon black pepper |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
8 manicotti, cooked and drained acording to package directions |
1 (26 ounce) jar spaghetti sauce |
1/8-1/4 teaspoon ground nutmeg |
1/8-1/4 teaspoon ground cinnamon |
Directions:
1. In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
2. In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
3. Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
4. Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
5. Pour half of the sauce into the bottom of a greased 9x13 casserole.
6. Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
7. Cover an bake at 350 F 25 minutes.
8. Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.
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