#ItalianRecipe #EasyRecipes #Manicotti
My husband and I love Manicotti! Its actually one of my husband’s favorites.
We used to have Manicotti at least once a month before the pandemics at our favorite restaurant called Scarolies Pasta Emporium.
I’ve been wanting to try manicotti for awhile now, so here we go. Good news for my pasta lovers. I love the idea of a creamy and rich spinach and three cheese ricotta stuffing served with fresh delicious tomatoe sauce and topped with more melty cheese with sprinkle of fresh basil.
This might be my favorite no-boil pasta dish! I love to make manicotti, but I dislike to stuff the shells. They are flimsy and difficult to fill once they’ve been cooked. This No-Boil Manicotti eliminates that flimsy pasta noodle. You fill the noodles uncooked. They are super easy to fill with cheese!
1 box (8 oz.) manicotti shells,
Sauce: NOTE THIS IS A RESTAURANT SAUCE RECIPE!
1 can of tomatoes sauce
1 can of tomatoes past
Olive
Butter
Salt
Sugar
Black paper
Funnel seeds
Parmesan cheese
Dried oregano
Dried basil
Fresh basil
Half onion
Fresh crushed garlic
Filling:
750 G. frozen/fresh spinach, cooked and drained
15 oz. ricotta cheese
1 large egg, beaten optional
1 cups mozzarella cheese, shredded and divided
1/2 cup Parmesan cheese
Salt and pepper to taste
Onion powder
Garlic powder
If you’d like cook manicotti shells and spinach according to package directions. For this recipe I prefer to avoid cooking them.
Combine spinach, ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese and salt and pepper to taste and mix well
Stuff each manicotti shell with filling mixture
In a baking dish, spread 1 cup marinara sauce on the bottom evenly
Arrange stuffed manicotti over sauce
Top with remaining sauce and leftover 1/2 cup of mozzarella
Bake at 350 degrees F for 30 or 45 minutes
Enjoy
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