This is a recipe that you’ll be making for years to come! Spinach and cheese stuffed manicotti is filling, wholesome, and flavorful.
Ingredients
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces Kraft shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces Philadelphia cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large Eggland’s Best eggs
1/2 teaspoon Morton salt
1/2 teaspoon freshly ground McCormick black pepper
1 box (12 to 14 shells) Barilla manicotti noodles
3 to 4 cups Prego marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping
Instructions
Preheat oven to 350 degrees F.
In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom.
Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.
Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.
USE THE RED NEXT PAGE LINK BELOW TO SEE THE NEXT COMFORT FOOD RECIPE.
Quick Tip: Serve this manicotti with garlic toast and a side salad for a complete meal.
Thank you to 77 Easy Recipes for this great recipe
