These are fantastic to serve to a larger group and when the spinach is substituted for half the cheese filling, actually come out as a well rounded meal! The manicotti shells should be cooked 3/4 before they are stuffed and then baked to absorb the remaining liquid from the sauce. You can see what they look like before the toppings are added. Make sure the pasta is stuffed with the filling so they don't sink when baked. This can be vegetarian if the meat is omitted from the sauce or completely vegan if tofu is used instead of ricotta. Serve with a vegetable side dish!Ingredients:
- 6 manicotti shells
- 1 cup ricotta
- 1 package frozen spinach
- garlic
- onion
- basil
- 1--1 1/2 cups sauce
- shredded mozzarella cheese
Directions:
- Mix ricotta, thawed spinach, spices and 1/2 cup sauce together, reserve for filling
- Cook shells until semi soft but still have some rigidity
- Spread a thin layer of sauce in a baking dish
- Fill manicotti shells with filling and arrange in pan
- Cover with remaining sauce
- Bake for 15-20 minutes at 375 degrees
- Sprinkle mozzarella cheese on top of as dish as it is baking
Enjoy!
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