Friday, March 18, 2011

Spinach Manicotti


At the end of the week I am usually a little too tired to make a big elaborate meal, so I don't mind getting some help from a box and some pre-made sauce.  This meal has become a favorite, quick, go-to dinner in our house.  
Ingredients

Yum, shredded Parmesan

Manicotti
 
Ready to Bake

Spinach Manicotti
Printable Recipe 
adapted from the Barilla Manicotti Box

  • 1 box Barilla Manicotti
  • 2 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 bag (6 oz) fresh spinach, chopped
  • 2 eggs
  • 1 container (15 oz) ricotta cheese
  • 1/3 cup fresh basil leaves
  • 1 tsp salt
  • 1 jar Barilla Marinara Sauce
  • 1/2 cup freshly grated Parmesan cheese  
*We aren't mushroom fans so I omit those from the original recipe
*I tend to use more than 1/2 cup Parmesan cheese :)
*I also only used half the Manicotti since I am only cooking for two (original recipe serves 6)


Preheat oven to 350 degrees F.

Cook Manicotti 7 minutes; drain and rinse in cool water.  Set aside.

Meanwhile, heat oil in large skillet over medium heat.  Add garlic and let cook for about 3 minutes then stir in spinach; continue cooking 5 minutes.  Set aside to cool

Beat eggs lightly in medium bowl.  Stir in ricotta cheese, basil and salt.  

Spread 3/4 cup Marinara Sauce over bottom of 13x9 baking dish.  Fill Manicotti with spinach mixture (use piping bag or zip-lock bag with the tip cut off); place in dish and cover with the remaining Marinara Sauce.  Then sprinkle Parmesan over top and bake, covered 30 minutes.  Uncover; continue baking 5-10 minutes or until cheese is melted. 

Hope everyone has a blessed weekend!

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