| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pasta, Main dish, Ronzoni | 8 | Servings | |
INGREDIENTS
| 8 | oz | Manicotti; uncooked |
| 10 | oz | Frozen chopped spinach; thawed and well drained |
| 8 | oz | Shredded mozzarella cheese divided |
| 1 3/4 | c | Ricotta cheese |
| 1 | Egg | |
| 1/2 | t | Garlic powder |
| 1/4 | t | Ground black pepper |
| 28 | oz | Jar spaghetti sauce |
INSTRUCTIONS
Cook pasta according to package directions; drain. Cool in single layer on foil. Meanwhile; in large bowl; stir together spinach; 1-1/2 c mozzarella cheese; cottage cheese; egg; garlic powder and pepper. Spoon about 3 T filling into each pasta tube. Heat oven to 375°F. In 13x9-inch baking dish; spread 1/2 c spaghetti sauce. Arrange filled pasta tubes in single layer in dish. Pour remaining sauce over top; cover with foil. Bake 40 minutes. Remove foil; sprinkle with remaining 1/2 c mozzarella cheese. Bake 5 to 10 minutes or until cheese is melted and sauce is hot and bubbly. 7 servings 2 manicotti each. Prep Time: 25 min. Start to Finish: 1 Hr. 15 min. Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998
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