My husband says this spinach manicotti is as good as what he's had at Italian restaurants. It's very filling and great served with a salad and garlic bread.
Ingredients
- ricotta cheese: 1 container (15 ounce container)
- frozen chopped spinach, thawed and squeezed dry: 1 pack (10 ounce pack)
- onion: 0.5 cup (minced)
- egg: 1 piece
- fresh parsley: 2 tsp (minced)
- pepper: 0.5 tsp
- garlic powder: 0.25 tsp
- ½ cups shredded mozzarella cheese: 1 piece (divided)
- Parmesan cheese: 0.5 cup (divided, grated)
- manicotti shells: 1 pack (8 ounce pack)
- jars spaghetti sauce: 2 piece (26 ounce)
- ½ cups water: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix ricotta, spinach, onion, egg, parsley, pepper, and garlic powder together in a large bowl. Stir in 1 cup mozzarella and 1/4 cup Parmesan. Stuff mixture into uncooked manicotti shells.
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Stir spaghetti sauce and water together in a bowl. Spread 1 cup sauce over the bottom of a 9x13-inch baking dish. Arrange stuffed manicotti in a single layer in the dish. Cover with remaining sauce, then sprinkle with remaining mozzarella and Parmesan.
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Bake in the preheated oven until shells are tender yet firm to the bite, 45 to 55 minutes.
