Spinach and Ricotta Stuffed Manicotti
Manicotti noodles filled with a mixture of cooked spinach, ricotta, and parmesan cheese. The noodles are topped with a red sauce and baked in the oven for a delicious pasta dish.
Ingredients
- 10-14 manicotti noodles
- 2 tbsp olive oil divided
- 1 bunch fresh spinach
- 5 cloves garlic minced
- 28 oz crushed tomatoes
- 1 tbsp basil
- 1 tbsp minced onion
- 1 tbsp Italian seasoning
- 16 oz ricotta
- 6 oz parmesan shredded (save a little for garnishing)
Instructions
-
Preheat the oven to 425.
-
Bring a large pot of water to a boil. Add the manicotti noodles and cook for 7 minutes. Once the noodles are cooked drain and rinse them with cool water.
-
Over medium heat saute the fresh spinach in a tablespoon of olive oil until wilted. Remove from heat but keep the spinach in the pan until cool enough to handle.
-
In a large pan add another tablespoon of olive oil to cook the garlic in. Once the garlic is fragrant add the crushed tomatoes, basil, minced onion, and Italian seasoning. Let simmer until the noodles have all been stuffed.
-
When the spinach is cool enough squeeze out as much liquid as you can before chopping it up. Mix it with the ricotta and parmesan.
-
Stuff 10 manicotti noodles full of the spinach/ricotta mixture and place in a greased 9x13 pan.
-
Pour the tomato sauce over the stuffed noodles and heat in the oven for 20 minutes.
-
Top with parmesan cheese and enjoy!