Wednesday, January 6, 2010

Spinach Ricotta Manicotti

An excellent vegetarian manicotti perfect for Meatless Monday or Tofu Tuesday or whatever night you take off from eating animals. Sorry, but totally not vegan for Way-Out-There Wednesday.

Spinach Ricotta Manicotti

2 c shredded mozzarella
1 carton (12 oz or so) ricotta cheese
1 (10 oz) package frozen spinach, thawed a bit
1/4 c fresh grated parmesan
1 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1 package of manicotti shells (14 pieces)
1 jar pasta sauce (26 oz)
1 c water

1. Preheat the oven to 375 degrees.
2. Spray a 9x13 inch pan. Fill with half of the pasta sauce.
3. Combine 1 1/2 c mozzarella, ricotta, spinach, parmesan, oregano, salt, and pepper in a bowl. Spoon into shells, filling them completely.
4. Place the filled shells into the pan and cover with the remaining pasta sauce and the water. Sprinkle with the remaining 1/2 c mozzarella cheese.
5. Cover with foil and bake for 1 hour. Let stand for at least 10 minutes before serving (or it will be soupy).



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