What’s For Dinner?
Cheese and Spinach Manicotti
(First star is lowest, fourth star is highest)
5:30 Challenge / 5 INGREDIENTS / 30 MINUTES
With winter's chill in the air, I find myself craving heartier offerings, like this baked pasta dish.
Make sure when using frozen spinach to remove stringy or tough stems and to squeeze out all excess water, blotting dry if necessary.
Parmesan cheese adds more flavor, but if you like it extra cheesy and gooey, substitute mozzarella.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
12 manicotti shells
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) package frozen spinach, thawed and drained
1 1/2 cups shredded Parmesan or mozzarella cheese, divided use
1 (24-ounce) jar pasta sauce, divided use
Meanwhile, in a bowl combine ricotta, spinach and 1 cup cheese until well-blended.
In a microwave-safe baking pan, spread 1/2 cup sauce. Stuff shells with filling (it is easier to put a few tablespoons of the filling on one side and then the other instead of pushing it down the pasta tube). Layer the filled manicotti in the baking pan, stacking if necessary. Cover with remaining sauce and sprinkle with remaining 1/2 cup cheese.
Cover with microwavable plastic wrap and microwave on high for 10 to 15 minutes, turning twice if not on a carousel.
To make the meal: Mixed green salad and Italian bread