How To Make Spinach And Cheese Manicotti
Manicotti pasta, cooked al dente, provides a nice backdrop to the creamy, earthy combination of cheese and spinach topped with scrumptious marinara sauce.
Preheat the oven to 375 degrees F.
Cook manicotti al dente. Then, rinse pasta with cool water and drain well.
Stir together all the spinach blend ingredients in a separate bowl and set aside.
In the bottom of an ungreased 13×9-inch glass baking dish, spread at least 1½ cups of pasta sauce along the bottom.
Spoon spinach mixture into a piping or a gallon-size Ziploc bag. Snip 1-inch off the corner – big enough to fill the manicotti and be able to let all the ingredients pass through without clogging the piping hole.
Hold a manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow just a bit on both sides.
Place the filled shells into the bottom of the pan: if you run out of room in your pan, use a separate smaller pan to accommodate the extra.
Cover the pan tightly with foil and bake for about 30 minutes or until the sauce is bubbling.
Uncover the dish and top with more sauce. Then, sprinkle the remaining ½ cup of Italian cheese blend on top of the sauce.
Bake uncovered for 5 minutes or until the cheese is melted.
Sprinkle with thyme and add some fresh chives upon serving. Serve hot.
- Calories: 1658.08kcal
- Fat: 111.19g
- Saturated Fat: 63.13g
- Trans Fat: 3.12g
- Monounsaturated Fat: 27.95g
- Polyunsaturated Fat: 5.49g
- Carbohydrates: 74.20g
- Fiber: 5.77g
- Sugar: 10.13g
- Protein: 89.93g
- Cholesterol: 336.91mg
- Sodium: 2517.04mg
- Calcium: 2196.18mg
- Potassium: 1122.51mg
- Iron: 4.24mg
- Vitamin A: 1137.29µg
- Vitamin C: 16.56mg
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