Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) container ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 1/2 cup minced onion 1 egg 2 teaspoons minced fresh parsley 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1 1/2 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese, divided 6 1/2 cups Classico® Tomato and Basil Sauce 1 1/2 cups water 1 (8 ounce) package manicotti shells

Instructions Jump to Ingredients ↑

  1. 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 pasta sauce and water. Spread 1 cup sauce in the bottom of a 9x13 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.


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