Cheesy Manicotti

Ingredients

• 12 manicotti shells
• 1 (24 ounce) jar marinara sauce
• 16 ounces frozen spinach (thawed)
• 15 ounces ricotta cheese
• 1 cup freshly grated parmesan cheese
• 1 large egg
• 1/2 teaspoon salt
• Pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups mozzarella cheese (shredded)
• For serving: fresh basil and/or chopped parsley (optional, to taste)

Instructions

1. 1

   Preheat your oven to 375F and move the rack to the top third of the oven.

2. 2

   Boil a salted pot of water and cook the manicotti 2 minutes less than package directions indicate (they will finish cooking in the oven). Once the pasta is done, drain it and keep in your colander/strainer until needed.

3. 3

   Pour the jar of marinara sauce in a 9x13 casserole dish and spread it out evenly.

4. 4

   While the manicotti cooks, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, garlic powder, and Italian seasoning. Stir together until well combined.

5. 5

   Spoon or pipe the mixture into each manicotti noodle and add them to the casserole dish as you fill them. I find it fastest to use a small spoon (like a teaspoon), and I fill each one halfway then turn it around and finish filling it from the other opening. You can pack quite a lot of filling into each manicotti shell so it all gets used up (let some filling stick out a bit as shown in the step-by-step photos in the blog post).

6. 6

   Top with the mozzarella and cover the casserole dish tightly with foil.

7. 7

   Bake for 30 minutes, then remove the foil and broil for a few minutes to brown the cheese (watch it carefully so it doesn't burn).

8. 8

   Serve immediately with extra salt & pepper as needed and fresh basil and/or parsley if using.