| 1 | box (8 oz) uncooked manicotti shells (14 shells) |
| 2 | cups shredded Italian cheese blend (8 oz) |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | container (15 oz) ricotta cheese |
| 1 | box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry |
| 2 | cloves garlic, finely chopped |
| 1 | egg, slightly beaten |
| 1 | jar (25.5 oz) Muir Glen® pasta sauce (any flavor) |
Serve with...
Creamy Pesto Dip
Total Time:
2 hours 5 min
| 1. | Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. |
| 2. | In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg. |
| 3. | In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. |
| 4. | Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted. |
| Increase first bake time to about 45 minutes. |
|
| The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead. |
|
| You can make this recipe up to 24 hours ahead. Just cover and refrigerate until ready to bake. You can expect about 15 minutes extra baking time. |
Nutrition Information:
380 ( 130); 15g ( 8g, 0g); 80mg; 770mg; 41g ( 4g, 6g); 22g 70%; 6%; 45%; 15% 2 ; 1/2 ; 0 ; 2 1/2 3
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