| 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 |
ts |
Garlic powder |
| 1/4 |
ts |
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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