Cheese or Spinach Stuffed Manicotti

Stuffed manicotti is easier than it looks. No need to go to an Italian restaurant to enjoy this delicious classic pasta dish. I tried all four variations (cheese stuffed with spaghetti sauce, spinach stuffed with spaghetti sauce, cheese stuffed with alfredo sauce, and spinach stuffed with alfredo sauce). We loved them all!

Ingredients:

1 (16 ounce) jar spaghetti sauce or alfredo sauce

1 box (8 oz) uncooked manicotti shells (14 shells)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Cheese or Spinach filling (below)

Cheese filling

1 container (15 oz) ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 eggs

1 teaspoon dried parsley

salt to taste

ground black pepper to taste

Spinach filling

1 container (15 oz) ricotta cheese

2 cups shredded Italian cheese blend (8 oz)

1/4 teaspoon crushed red pepper flakes

1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry

2 cloves garlic, finely chopped

1 egg, slightly beaten

Directions:

Cook manicotti as directed on box. Rinse with cool water; drain well.

Preheat oven to 375°F.

In medium bowl, stir together filling ingredients.

In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce.

Spoon ricotta mixture into manicotti.

Place filled manicotti over sauce in dish.

Pour remaining sauce over top.

Sprinkle with cheeses.

Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish and bake uncovered 5 minutes longer.