- 1 package manicotti pasta shells (or 14 shells)
- 1 pound ricotta cheese
- 1 pound mozzarella cheese, grated
- 1/2 cup freshly grated Parmesan cheese
- 1 large egg, beaten
- 1 10 ounce package frozen spinach, thawed and squeezed dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Sauce
Grease a 13x9x2 baking dish; set aside. Cook manicotti according to package directions; drain and set aside. In a large bowl mix the ricotta cheese, 2 cups mozzarella cheese, 1/2 cup parmesan cheese, egg, spinach, salt, and pepper. Divide mixture into 14 balls. Carefully split manicotti shells open. Shape cheese ball to fit the shell; close shell and lay seam side down in baking dish. Repeat with remaining shells. Pour sauce over shells and top with remaining mozzarella cheese. Bake uncovered at 350° for 30 minutes (until bubbly). Makes 14 servings. Sauce:
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 can tomato paste
- 3 cans water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Sauté onions in the olive oil until golden brown. Add remaining ingredients and simmer for 30 minutes.