Quick Spinach Manicotti

By rebecca78

Ingredients

• 8 manicotti shells
• 1 (15-oz.) container light ricotta cheese
• 1 cup grated Parmesan cheese
• 1 (8-oz.) pkg. frozen chopped spinach, thawed and drained of excess moisture
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. dried basil
• 2 cups marinara sauce
• 1/4 cup Parmesan cheese

Details

Servings 8
Cooking time 30mins
Adapted from espressoandcream.com

Preparation

Step 1

Preheat oven to 375°F. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan and spinach. Season filling with salt and pepper.

Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.

In a medium bowl, whisk together marinara sauce and oregano. Pour sauce evenly over shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.