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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Manicotti Recipe

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This recipe for Spinach Manicotti is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Olive Oil
3 Garlic Cloves, minced
16 oz. Ricotta Cheese
4 c. Mozzarella Cheese
1 1/2 c. Cooked Spinach
2 Eggs
10 Manicotti Shells
23.5 oz. Jar of Spaghetti Sauce
Salt and Pepper to taste
Directions:
Directions:

Cook manicotti as per instructions on box. (It's helpful to cook more than ten shells as they are difficult to keep intact.) Drain, and lay shells out on wax paper to keep from sticking.

WHILE SHELLS ARE BOILING:
Put olive oil and garlic in small frying pan and saute until garlic is fragrant and golden.
In a large mixing bowl combine garlic, ricotta, spinach, eggs, salt, pepper, and HALF the mozzarella. Mix until all ingredients are distributed evenly.

Coat bottom of 9x13 in. glass baking dish with small amount of pasta sauce. Take manicotti shell and hold it upright in dish so one opening is sealed by bottom of dish and the other end is held open with your hand.
With your free hand, scoop small amount of ricotta mixture on a butter knife, and gently insert mixture inside the shell. Repeat until shell is filled then lay shell down in dish, and continue with other shells until baking dish is filled (should fit ten shells.)
Top manicotti with remaining pasta sauce and mozzarella. Bake at 350º F for 35 minutes.
Personal Notes:
Personal Notes:
Once you master the art of not splitting the shells, this is a pretty easy, straightforward recipe that always gets lots of compliments wherever it goes!

 

 

 

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