Today’s a SNOW DAY!!!
We’re finally supposed to get a ton of snow in Pennsylvania! I work for a large university that very rarely closes for weather, so today makes me feel like a kid again. It’s the perfect day to sleep in, watch movies, read books, snuggle with your dog, sled ride, and eat this Easy Spinach Manicotti!
This recipe also reminds me of my childhood. My mom has made this for years and years, and it’s always been one of my favorites. The original recipe calls for you to put the noodles in dry, but we like to cook the noodles a little bit first. It takes a tiny bit more work, but in our opinion, you get a way better texture with the noodles.
The manicotti is stuffed with a mixture of three cheeses and love and spinach. (Because spinach cancels out the cheese.)
I don’t usually use store-bought tomato sauce, but using it in this dish makes it extra easy. My mom uses a mix of Prego and Ragu, so I use a mix of Prego and Ragu. And one time I saw Cady Heron wearing army pants and flip flops, so I bought army pants and flip flops. (Name that movie!) I love a ton of tomato sauce, so I use the full two jars. Feel free to use a little less if you’re not as much of a sauce fan!
Even if it’s not snowing where you are, you won’t be disappointed if you whip up this comforting, vegetarian pasta dish!
Easy Spinach Manicotti
|Prep:||Cook:||Yield: serves 6||Total:|
This vegetarian pasta dish is easy, comforting, and delicious!
- 1 15 oz. carton whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 3/4 cup Parmesan cheese, divided
- 1 large egg
- 1 10 oz. package of frozen spinach, thawed and squeezed dry
- 1/4 cup chopped fresh flat-leaf parsley
- 2 cloves garlic, pasted with a microplane grater or very finely chopped
- 1/2 tsp. onion powder
- 1/2 tsp. pepper
- 1/4 tsp. sea salt
- 2 24 oz. jars of your favorite spaghetti sauce
- 1 8 oz. package manicotti shells
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil, then salt the water. Cook the manicotti noodles a few minutes shy of al dente since the pasta will continue to cook in the oven. This will also make it easier to stuff the noodles.
- Drain the pasta and drizzle with a little olive oil so that the manicotti doesn't stick together while you're trying to stuff it.
- In a large bowl, mix the ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup Parmesan cheese, egg, spinach, fresh parsley, fresh garlic, onion powder, salt, and pepper. Stir until well combined.
- Pour some of the tomato sauce in the bottom of a 9x13 inch dish.
- Stuff the manicotti with the cheese and spinach filling. (I just used my hands!) Arrange in the 9x13 dish, and then pour the remaining sauce on top.
- Bake for 30 minutes, covered with foil. Add the remaining fresh mozzarella and Parmesan cheese on top and bake uncovered for 15 to 20 minutes more.
- If desired, you can broil for a few minutes to get the top golden brown and bubbly. Garnish with fresh parsley and serve!
I like a lot of tomato sauce, so I use the full two jars. Feel free to use a little less if you're not as much of a sauce fan.
Recipe slightly adapted from Taste of Home.
Emmy loves vegetables, too. (This is her favorite stuffed carrot, and it’s the only stuffed toy that she hasn’t destroyed!)