Cheese and Spinach Manicotti

Name: Cheese and Spinach Manicotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit box of manicotti noodles (I think there are 12-14 noodles is standard for a box); 1 package of frozen spinach (10oz package. Sorry; I forgot to take a picture before I tore this one apart. You can use fresh spinach if you want (but that will make this whole process a lot longer)); 1 unit container of ricotta cheese (1.5 cups is good - I think mine was 15oz); 1 jar of red spaghetti-type sauce; 2 large eggs (it doesn't really matter what size egg - I think I used jumbo); 1 bag of shredded mozzarella cheese (2 cups is good); 1 unit assorted spices (I used pepper and parsley; be creative!)

Here's a sorta-fast, pretty cheap, and easy meal with which to entertain yourself the next time you're bored like I am tonight. It's 9pm and my roommates are asleep so the house is a bit too placid. How about some kitchen magic to spice things up?

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

box of manicotti noodles (I think there are 12-14 noodles is standard for a box)
1 unit
of frozen spinach (10oz package. Sorry; I forgot to take a picture before I tore this one apart. You can use fresh spinach if you want
but that will make this whole process a lot longer)
1 package
container of ricotta cheese (1.5 cups is good - I think mine was 15oz)
1 unit
of red spaghetti-type sauce
1 jar
eggs (it doesn't really matter what size egg - I think I used jumbo)
2 large
of shredded mozzarella cheese (2 cups is good)
1 bag
assorted spices (I used pepper and parsley; be creative!)
1 unit

Method

Preheat the oven to 375°F (190°C).

10 minutes

Bring a large pot of salted water to a boil and cook the manicotti noodles according to package directions until al dente, then drain and lay flat on paper towels to cool.

10 minutes

Thaw the frozen spinach in a colander and press firmly with the back of a spoon to remove all excess moisture.

5 minutes

Fill each cooked manicotti noodle with approximately 3 tablespoons of the ricotta-spinach mixture using a small spoon or piping bag, working carefully to avoid tearing the noodles.

Spread a thin layer of the spaghetti sauce on the bottom of a 9x13-inch baking dish.

Arrange the filled manicotti noodles seam-side down in a single layer over the sauce.

Pour the remaining spaghetti sauce evenly over the filled noodles, ensuring they are mostly covered.

Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the sauce.

Cover the baking dish loosely with aluminum foil and bake for 25 minutes, then remove the foil and continue baking for 10 minutes until the cheese on top is melted and lightly golden.

35 minutes

Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.

Cheese and Spinach Manicotti

Ingredients

Method

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