Spinach Manicotti

Photo by Sarah J.

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

7

Servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

7

servings

Ingredients

  • 1

    box (8 oz) uncooked manicotti shells (14 shells)

  • 2

    cups shredded Italian cheese blend (8 oz)

  • 1/4

    teaspoon crushed red pepper flakes

  • 1

    container (15 oz) ricotta cheese

  • 1

    box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry

  • 2

    cloves garlic, finely chopped

  • 1

    egg, slightly beaten

  • 1

    jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

Directions

1 Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. 2 In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. 3 In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. 4 Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

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