Thursday, February 7, 2008


1 (15 oz) container ricotta cheese
1 (10 oz) pkg of chopped frozen spinache (thawed and squeezed dry)
1/2 c. minced onion
1 egg
2 t. fresh minced parsley
1/2 t. pepper
1/4 t. garlic powder
1 1/2 c. mozerella cheese (grated)
1/2 c. grated parmesan
2 (26 oz) jars of spaghetti sauce
1 1/2 c. water
1 (8 oz) pkg manicotti shells.

In a large bowl, combine spinach, ricotta, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 c. Parmesan. In separate bowl, combine spaghetti sauce and water. Put 1 c. sauce at bottom of 9x 13 pan. Stuff uncooked shells with cheese mixture and place in single layer in bottom of pan. Cover with remaining sauce and sprinkle remaining cheese on top. Bake in preheated oven 45-44 minutes at 350.

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