1 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1 10 oz. package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1 1/2 tablespoons sugar
1/8 teaspoon salt
1/4 teaspoon pepper
12 uncooked manicotti shells
1 32 oz. jar spaghetti sauce
Stir together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup parmesan cheese, and next 3 ingerdients. Stuff into manicotti shells.
Spread 1/2 cup spaghetti sauce in bottom of a lightly greased 11 x 7 inch baking dish. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells, covering shells compleely. Cover and chill for at least 8 hours. (I prefer over night then the noodles will absorb well)
Bake, covered, at 400 degrees for 40 minutes. Sprinkle evenly with remaining 1/4 cup Parmesan cheese, and bake 15 more minutes.
Yields 6 servings.
2 comments:
I made this for dinner on Halloween and it was yummy! Crystal R and the kids were over to trick or treat with us and she liked it too. Good job Rachel!
Matt loves this, and he usually doesn't like manicotti/lasagna stuff. Logan even scarfed it down!
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