Ingredients:
- 10 manicotti shells
- 2 cans (6 ounces each) tomato paste
- 3 cups water
- 1/2 cup finely chopped onion
- 2 cloves garlic crushed
- 1/2 teaspoon dried leaf basil, crumbled
- 1/2 teaspoon dried leaf oregano, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 packages (10 ounces each) frozen chopped spinach
- 16 ounces ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- pepper to taste
Preparation:
Cook manicotti shells according to package directions; drain and set aside.In a large saucepan, combine tomato paste, water, onion, garlic, basil, oregano, salt, and pepper. Cover and cook over low heat for 1 hour.
Cook spinach according to package directions. Drain well, squeezing and using paper towels to get out as much moisture as possible. In a mixing bowl, combine spinach with ricotta cheese, Parmesan cheese, and nutmeg; add pepper to taste. Stuff manicotti shells with spinach mixer. Arrange stuffed manicotti in a greased 13x9x2-inch baking dish. Pour tomato sauce over the manicotti. Bake at 350° for 45 minutes.
Spinach manicotti serves 5.
More Stuffed Shells and Related Spinach Pasta Recipes
Chicken and Spinach Lasagna
Spinach Lasagna
Spinach Lasagna II
Spinach Lasagna III
Lasagna Spinach Roll-Ups
Stuffed Shells with Tomatoes and Ricotta
Crockpot Stuffed Shells
Pasta Casserole Index
Pasta Sauce Recipes Index
Meatball Recipes Index
Crockpot Meatballs
Chicken Pasta Sauces
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
