I served it with a really simple cucumber salad and it was the perfect compliment. The next time you have a cold and gross day try this out and it will cheer you right up!
7 Servings (2 Manicotti Each)
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) frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) pasta sauce (any flavor)
- Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
- In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
- 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.
- 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.
Per Serving (2 Manicottis)
Calories 380, Total Fat 15g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 80mg, Sodium 770mg, Total Carbohydrate 41g, Fiber 4g, Sugars 6g, Protein 22g