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Easy Zesty Spinach-Pork Manicotti Recipe

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This recipe for Easy Zesty Spinach-Pork Manicotti, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Nielson


1/2 pound ground pork
1 large onion
1 large clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 egg
1 tsp. dried basil leaves
1/4 tsp. salt
8 manicotti shells, cooked and drained
1 (11 oz.) can condensed tomato soup or 1 can Cambell's zesty tomato soup/sauce
1/2 cup water
1 tbsp. wine vinegar
1/2 cup shredded Mozzarella cheese

In a 10-inch skillet over medium heat, cook pork and onion with garlic until meat is lightly browned, stirring often.
Remove from heat. Spoon off drigppings.
Stir in spinach, ricotta cheese, egg. basil and salt.
Fill manicotti shells with spinach mixture. Place in a greased (10 x 6 inch) baking dish.

In a bowl stir soup, water and vinegar.
Pour over stuffed manicotti. Cover. Bake 20 minutes in a pre-heated 350
Uncover, top with mozzarella cheese.
Bake 10 minutes more or until cheese is melted and mixture is hot and bubbling.

Personal Notes:
Personal Notes:
This recipe serves 4 easily.




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