Recipe by Gail Blue Eyes
Rich and heavenly.
Top Review by Buster's friend
Was short on eggs & had a knob of cream cheese so doubled the recipe & used 14 shells. Added about 1/4 t freshly grated nutmeg to the spinach mix. What a marvelous dish! Assembled & refrigerated overnight. Baked for 45 minutes starting a cold oven after letting sit on counter for an hour (glass pan). Turned out wonderfully! Will be keeping this one to make ahead when guests are coming! Served with a simple green tossed lettuce salad & Italian vinaigrette & crusty olive bread to sop up the sauce. Bellissimo! Thank you Gail Blue Eyes for a real keeper.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 1⁄2 cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 4 ounces cream cheese, softened
- 6 tablespoons grated parmesan cheese, divided
- 2 teaspoons italian seasoning
- 1⁄4-1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeeze out all the moisture
- 8 manicotti, cooked and drained
- 1 (26 ounce) jar spaghetti sauce (may use homemade sauce if you prefer)
Directions See How It's Made
- In a small skillet, saute onion and garlic in oil for 3 minutes; set aside.
- In a mixing bowl, combine the ricotta, 1/2 c.
- mozzarella, cream cheese, 4 tablespoons Parmesan, Italian seasoning, salt and pepper; beat until smooth.
- Stir in the onion mixture and spinach.
- Spoon into the manicotti shells.
- Pour half of the spaghetti sauce into a greased 13x9 inch baking dish.
- Arrange shells over sauce; top with the rest of sauce.
- Cover and bake at 350 degrees for 25 minutes.
- Uncover; sprinkle with remaining mozzarella and Parmesan.
- Bake 5-10 minutes longer or until cheese is melted.