1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)
You'll be surprised how fast you can make these spinach- and ricotta-filled pasta shells. Personalize the dish by using your favorite variety of Muir Glen® pasta sauce.
Preparation & Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
In bottom of ungreased 13x9-inch baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti. Cover tightly with foil.
Bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft): Increase first bake time to about 45 min.
The Italian cheese blend adds a nice flavor twist to this dish, but you could use mozzarella instead.
We recommend using organic ingredients where available. For more information see Why Organic?