Serves 6-8
1 (10-ounce) package frozen chopped spinach, thawed, dried
(or 4 cups finely chopped fresh baby spinach, rinsed, dried)
1/2 cup minced sweet onion
1/2 cup minced green or red bell pepper
1 1/2 cups ricotta cheese
1 egg, beaten
1/2 teaspoon ground black pepper
2 teaspoons minced fresh parsley
1 clove garlic, minced
1 1/2 cups shredded mozzarella cheese, divided
2/3 cup shredded Parmesan cheese, divided
2 (26-ounce) jars spaghetti sauce
(or homemade sauce recipe below)
1 1/2 cups water
1 (8-ounce) package manicotti shells
In a large bowl, combine spinach, onion, bell pepper, ricotta and egg. Season with pepper, parsley and garlic. Mix in 1 cup mozzarella and 1/3 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9" x 13" inch baking dish. Stuff uncooked manicotti shells with ricotta/spinach mixture and arrange in a single layer in the dish. Cover with remaining sauce (I like to use only 2/3 of the sauce for baking and drizzle the remaining sauce over when serving each piece).
Bake in 350 degree oven for 45-50 minutes. Take out and sprinkle with remaining mozzarella and Parmesan. Return to oven until cheese melts.
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Instead of prepared spaghetti sauce, here's a terrific recipe for a homemade sauce with or without meat:
3/4 cup chopped sweet onion
4 cloves garlic, minced
1/4 cup olive oil
2 (28-ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6-ounce) can tomato paste
3/4 teaspoon dried basil (or 1 tablespoon minced fresh)
1/2 teaspoon dried oregano (1 tablespoon minced fresh)
1/2 teaspoon ground black pepper
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for an hour. If you want this to be a meat sauce, add 1 1/2 pounds browned ground chuck. Stir in tomato paste, basil, 1/2 teaspoon pepper and only 1 cup of water. Simmer another 30 minutes.
This recipe is shared May 26-30, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
