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  • 6servings
  • 45minutes
  • 495calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsFluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) container ricotta cheese

  2. 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

  3. 1/2 cup minced onion

  4. 1 egg

  5. 2 teaspoons minced fresh parsley

  6. 1/2 teaspoon pepper

  7. 1/4 teaspoon garlic powder

  8. 1 1/2 cups shredded mozzarella cheese, divided

  9. 1/2 cup grated Parmesan cheese, divided

  10. 6 1/2 cups Classico® Tomato and Basil Sauce

  11. 1 1/2 cups water

  12. 1 (8 ounce) package manicotti shells

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

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