Ricotta and Spinach Stuffed Manicotti Recipe

Ricotta and Spinach Stuffed Manicotti Recipe

  • 1 (15 ounce) container ricotta cheese
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup minced onion
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 6 1/2 cups Classico® Tomato and Basil Sauce
  • 1 1/2 cups water
  • 1 (8 ounce) package manicotti shells
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together pasta sauce and water.
  3. Spread 1 cup sauce in the bottom of a 9×13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  4. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
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