Be the first to 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:
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
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