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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
Preparation
Step 1
And did I mention this dish is easy? Cook the pasta, stir together the ricotta and chopped spinach, fill the pasta, top with marinara and bake. Paired with a side salad this meal may very well get me through the winter.
*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.
*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.