Great Groceries: Cheese and Spinach Manicotti - News weather sports for Youngstown-Warren Ohio

Great Groceries: Cheese and Spinach Manicotti

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Cheese and Spinach Manicotti

Manicotti noodles are often hard to work with since they tend to split when stuffing them. You don't cook the noodles ahead on this one, making them much easier to fill.

1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

2 cups shredded mozzarella cheese

1 1/2 cups ricotta cheese

4 oz. reduced fat cream cheese, softened

1 cup shredded Romano cheese, divided

2 eggs

1/2 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 box manicotti noodles

3 to 4 cups tomato sauce

Preheat oven to 350º.

In a large bowl, mix spinach, mozzarella cheese, ricotta cheese, 1/2 cup Romano cheese, eggs, garlic powder, salt and pepper. Stir together until well blended.

Spread about 1 cup of sauce in a 9 x 13-inch baking dish.

Place filling into a large plastic bag. Snip the corner, gather the top and squeeze filling into the corner. Squeeze filling inside the shell until filled. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the dish with the stuffed shells.

Cover pasta with remaining sauce and sprinkle remaining Romano on top. Bake, covered, for 50 minutes. Remove foil and bake an additional 10 minutes.

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