Manicotti is one of the only foods my kids will eat where I can sneak in a ton of vegetables. So what I was forced to do a while back is take a classic recipe and stuff it with all the veg I can. Otherwise my kids would just be eating bananas all day. I also like a lot of flavor so it's full of herbs and good fresh ingredients. This recipe is SO GOOD! It’s rich, classic… and super easy!
>>> INGREDIENTS <<<
16 ounce package ricotta cheese
10 ounce package frozen spinach, thawed and defrosted
1/2 small onion, minced
2 tablespoons fresh minced parsley
1/2 teaspoon black pepper
1 tablespoon minced garlic
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 - 28 ounce cans peeled plum tomatoes
1 package Barilla manicotti
>>> SUPPLIES <<<
You are definitely going to need a 9x13 inch glass baking pan and a piping bag. If you don’t have a piping bag you can use a large zip lock bag. Plop all of your manicotti filling into the bag, twist the end of the bag shut, cut a hole in the end and pipe away!
>>> DIRECTIONS <<<
Bring a large pot of water to boil and boil the manicotti shells for 7 minutes. Drain and set aside. Preheat your oven to 350 degrees. In a large bowl mix together the egg, ricotta, spinach, onion, parsley, pepper, garlic, 1 cup of the mozzarella and the parmesan.
Take 1 can of the tomato cans and hand mush the tomatoes up, then spread the entire can into the bottom of the baking pan. Stuff all of your manicotti shells with the filling and lay them on top of your tomato sauce.
When all of the manicotti shells are stuffed and laid out, take the second can of tomatoes and mush them just like the first can. Pour them over all of your stuffed manicotti. Top with the last cup of mozzarella. Bake in the preheated oven for 45-55 minutes, or until the cheese is melted and everything is hot and bubbly. And that’s it! Enjoy!!MORE WAYS TO CONNECT…