Cheesy, savory and loaded with good-for-you greens, this comfort food is just so good on a chilly evening. You can also substitute kale for the spinach. This recipe makes 8 manicotti.
PREP TIME: 20 minutes
COOK TIME: 35 minutes
1 yellow or sweet onion, minced
2 teaspoons garlic, minced
2 tablespoons olive oil
1 15-ounce carton ricotta cheese
1 3-ounce package softened cream cheese
1 8-ounce package shredded mozzarella cheese, divided
1 3-ounce package grated parmesan cheese, divided
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
10 ounces spinach, blanched, wrung dy and chopped
8 manicotti, cooked al dente according to package directions, drained
1 26-ounce jar spaghetti or marinara sauce
In a skillet, sauté onion and garlic in oil and set aside to cool.
In a large mixing bowl, combine ricotta, cream cheese, half the mozzarella, half the parmesan, Italian seasoning, salt, and pepper and beat until well blended. Add spinach and onion to cheese mixture and mix well.
Spoon mixture into manicotti shells, using 1 teaspoon at a time. Take care not to tear the shells.
Pour half of spaghetti sauce in bottom of 9x13 inch baking dish. Arrange shells over the sauce and top with remaining sauce.
Cover and bake at 350 F for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts, about 5 minutes. Let rest for 5 minutes before serving.