Life Throws You Curve Balls, You Learn to hit them out of the Park!

Spinach Manicotti

serving size: 2 shells, total servings: 7

1 package (8 ounces) manicotti shells (14 shells)

1 small onion, diced

2 garlic cloves, minced

1/4 pound fresh mushrooms, diced

1 container (32 ounces) part-skim mozzarella cheese

1 egg

1 package (10 ounces) frozen spinach, thawed and squeezed dry

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon black pepper

2 cups light spaghetti sauce

2 tablespoons grated Parmesan cheese

 

Directions

1 Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.

2 Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.

3 Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, basil oregano, and pepper. Add the onion mixture; mix well.

4 Spoon the mixture into the manicotti shells (see note), top with the spaghetti sauce, and sprinkle with the parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.

 

Note:

An easy way to fill the pasta is to place the cheese mixture in a large resealable plastic storage bag, then snip off a corner. Just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s