Tonight’s Menu: Manicotti stuffed with three cheeses and spinach
Pasta is one of my favourite comfort foods, and it’s something I always have on hand in my cupboards, along with a variety of sauces for a quick weeknight meal. It is an excellent staple to have on hand in the pantry, and you can turn a simple noodle into a fancy dinner with just a few simple ingredients.
My three cheese manicotti with spinach is an easy recipe to prepare if you’re looking to entertain guests or just having a family dinner at home. It’s a nice change up from spaghetti and meatballs, and just as easy to make. Here’s the recipe:
12 jumbo manicotti shells
2 eggs, beaten
1 (15oz) container ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese, divided
1/2 tsp Italian seasoning, or an equal measure of basil and oregano, if you don’t have the Italian seasoning on hand in the cupboard
1 (15oz) can tomato sauce
1/2 tsp dried basil
1/4 tsp garlic powder
1 small package frozen chopped spinach, thawed and drained well
Cook pasta using package directions for half the time; drain, rinse and drain again. Set aside. Mix eggs, ricotta, mozzarella, 1/2 cup Parmesan, spinach and Italian seasonings in a bowl. Stuff pasta with cheese and spinach mixture and arrange in a large greased baking dish. Preheat oven to 350F. Mix tomato sauce, basil, garlic powder and remaining Parmesan. Pour sauce over stuffed pasta. Sprinkle with remaining Parmesan. Bake the manicotti for 20 minutes, or until the sauce is nice and bubbly.
Serve with a Caesar salad, garlic bread, and a nice glass of wine.
Happy Eating!
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