Time
30 min
Serving
6 persons
Calories
399
A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Ingredients
- manicotti pasta: 1 pack (8 ounce pack)
- pint part-skim ricotta cheese: 1 piece
- eggs: 2 piece (beaten)
- onion: 1 piece (chopped)
- Romano cheese: 0.25 cup (grated)
- chicken bouillon powder: 1 Tbsp
- garlic salt: 0.5 tsp
- thyme: 0.125 tsp (dried)
- ground black pepper: (to taste)
- frozen chopped spinach: 1 pack (10 ounce pack, drained)
- tomato sauce: 1 can (8 ounce can)
- mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
-
In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
-
In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
-
To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
-
Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
