Ingredients
- Manicotti shells: 14-16
- Frozen spinach: 10 ounces, thawed and squeezed dry
- Ricotta cheese: 15 ounces
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/2 cup, grated
- Egg: 1 large
- Garlic powder: 1 teaspoon
- Marinara sauce: 24 ounces
Instructions
- Step 1: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
- Step 2: In a large bowl, combine the ricotta cheese, spinach, mozzarella cheese, parmesan cheese, egg, and garlic powder. Mix well until all ingredients are evenly distributed.
- Step 3: Fill each manicotti shell with the cheese and spinach mixture. Use a spoon or piping bag to make filling easier.
- Step 4: Arrange the stuffed manicotti shells in the baking dish over the marinara sauce.
- Step 5: Pour the remaining marinara sauce over the manicotti, ensuring they are mostly covered.
- Step 6: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly browned.
Notes
- For easy filling, try using a large zip-top bag with the corner snipped off to pipe the cheese mixture into the manicotti shells.
- Leftover stuffed manicotti can be stored in the refrigerator for up to 3 days in an airtight container.
- Reheat individual portions in the microwave, or the entire dish covered in the oven until heated through.
- Serve with a side of garlic bread and a fresh garden salad for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American