Description
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Ingredients
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- ½ cup minced onion
- 1 egg
- 2 teaspoons minced fresh parsley
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 (26 ounce) jars spaghetti sauce
- 1 ½ cups water
- 1 (8 ounce) package manicotti shells
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl
- combine ricotta
- spinach
- onion and egg. Season with parsley
- pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl
- stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture
- and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes
- or until noodles are soft.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6