Who needs meat? This is a rich, flavorful dish that will fill you up. It will pair nicely with your favorite red wine. Note that cooking time may vary, so bake it until the manicotti is at the desired firmness (we prefer it slightly al dente). Also - the recipe calls for 8 ounces of manicotti, which is usually around 12-14 shells.
Spinach & Cheese Manicotti
a delicious vegetarian dish
1½ cups (shredded)
½ cup (grated)
2 cups (chopped)
Shred 1½ cups of mozzarella.
Grate ½ cup of parmesan.
Mince ½ cup of onion.
Chop 2 cups of spinach.
Chop 2 teaspoons of parsley.
Mix 15 oz ricotta cheese, ½ cup minced onion, ¼ teaspoon garlic powder, 2 teaspoons chopped parsley, 1 cup shredded mozzarella, 2 cups chopped spinach, 1 egg, ½ teaspoon pepper, and ½ cup grated parmeson in a large bowl.
Combine 52 ounces of spaghetti sauce with 1½ cups water in a large bowl. Stir.
Spread 1 cup of the spaghetti sauce mixture from step 7 in a 9x13-inch baking dish.
Stuff 12-14 uncooked manicotti shells with the cheese mixture from step 6, and place in the baking dish in a single layer.
Pour the rest of the spaghetti sauce mixture over the manicotti shells.
Spread ½ cup shredded mozzarella evenly over the top.
Bake at 350°F for 45-50 minutes (or until the manicotti is soft)