Spinach and Cheese Manicotti
Manicotti shells cooked al dente, stuffed with ricotta, spinach, mozzarella and Parmesan, and baked in marinara sauce at 350°F.
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Ingredients
- 1 box manicotti shells 8 ounces, cooked al dente
- 24 ounces marinara sauce 1 cup beneath the shells and the remainder on top
- 10 ounces spinach frozen or fresh, cooked and drained
- 15 ounces ricotta cheese
- 1 egg large, beaten
- 1 1/2 cups mozzarella cheese shredded; 1 cup for the filling and 1/2 cup for the topping
- 1/2 cup Parmesan cheese shredded
- salt and black pepper to taste
Instructions
- Cook the manicotti shells al dente and cook the spinach, each according to its package directions. Drain the spinach.
- Combine the spinach, ricotta, beaten egg, 1 cup mozzarella, Parmesan, and salt and pepper to taste.
- Fill each cooked manicotti shell with the spinach and cheese mixture.
- Spread 1 cup marinara sauce evenly in the bottom of a baking dish.
- Arrange the stuffed shells over the sauce. Spoon on the remaining marinara and sprinkle with the remaining 1/2 cup mozzarella.
- Bake at 350°F for 30 minutes. Check the center with a food thermometer. As a casserole, it should reach 165°F before serving.
- Serve hot.
Notes
Salt and pepper are to taste and are not counted in the nutrition. Drain the spinach well so the filling is not wet.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 25.3gProtein: 15.2gFat: 12gSodium: 522mgFiber: 2.4gSugar: 4.1g