Description
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
- ½ cup grated Parmesan cheese
- 1 ½ tablespoons white sugar
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 manicotti shells
- 1 (32 ounce) jar spaghetti sauce
Instructions
- Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach
- mozzarella cheese
- 1/4 cup Parmesan cheese
- sugar
- salt
- and pepper. Stuff mixture into uncooked pasta shells.
- Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator
- 8 hours to overnight.
- When ready to bake
- preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
- Bake
- covered
- in the preheated oven for 40 minutes. Uncover
- sprinkle with remaining Parmesan cheese
- and bake for 15 more minutes.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6