Spinach Cheese Manicotti (Meatless)

Adapted from Taste of Home magazine. Prep time also includes time to cook the manicotti noodles. I added cinnamon and nutmeg to the mixture, to taste. Make sure you squeeze the thawed spinach as dry as possible.

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1  medium onion, finely chopped
• 3  cloves garlic, minced
• 1  tablespoon  vegetable oil (canola or olive)
• 1 1⁄2 cups ricotta cheese
• 1  cup mozzarella cheese, shredded,divided (4 ounces)
• 4  ounces cream cheese, softened
• 6  tablespoons parmesan cheese, grated,divided
• 1  teaspoon  dried Italian seasoning
• 1⁄2 teaspoon black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 8  manicotti, cooked and drained acording to package directions
• 1 (26 ounce) jar  spaghetti sauce
• 1⁄8-1⁄4 teaspoon ground nutmeg
• 1⁄8-1⁄4 teaspoon ground cinnamon

Directions

1. In a small skillet, saute onion and garlic in oil for about 3 minutes, set aside.
2. In a bowl, combine ricotta cheese, just 1/2 cup of the mozarella, all of the cream cheese, just 4 Tbsp of the Parmesan,the Italian seasoning, and the pepper until smooth.
3. Add the onion mixture to the cheese mixture, along with the spinach (along with a dash to taste of both freshly grated nutmeg and some cinnamon).
4. Fill the cooked manicotti noodles either with a spoon or by piping the mixture (using a decorating bag or a ziptop bag with one end snipped off).
5. Pour half of the sauce into the bottom of a greased 9x13" casserole.
6. Place filled manicotti in the pan on top of the sauce, then pour the remaining sauce over the top.
7. Cover an bake at 350 F 25 minutes.
8. Remove the cover, sprinkle with the remaining mozzarella and Parmesan cheese and bake another 5-10 minutes more to melt cheese.