Manicotti
Ashley Wilson
If I can get the filling in the shells before I eat it all... It’s a good day!
ingredients
- 1 c. onion chopped
- 10 oz chopped frozen spinach thawed and drained
- 1 Tbls. chicken bouillon
- 1/2 tsp. garlic powder
- 1 Tbls. fresh thyme finely chopped
- 15 oz part skim ricotta
- 2 eggs
- 1/4 c. parmesan (add more if you like it, I do)
- 1 package Manicotti shells
- 15 oz can of tomato sauce
- 2 Tbls. random italian seasoning
- 1 package shredded mozzarella cheese
directions
- 1
Preheat oven to 350 degrees
- 2
Cook Noodles per package instructions (don’t over cook)
- 3
Mix first eight ingredients together. (Nibble, wait no don’t! See it’s hard!)
- 4
Mix tomato sauce with seasoning (Tip: if you have either A.) leftover jar sauce, B.) leftover homemade marinara, use these but if not this works just as well, promise!)
- 5
Coat the bottom of a 9x13 with the sauce
- 6
Stuff Shells (Tip: sometimes I cut them down the side to fill them and put them seam down)
- 7
Pour the sauce over the top and top with mozzarella
- 8
Bake for 25 minutes
- 9
Enjoy!
- 10
*****If someone “needs” meat I skip the spinach and brown some italian spicy sausage with the onion and mix it with the ricotta and eggs. (only do this for special people!)
notes
A labor of love but truly worth it! You can saute the onion if you don't like the texture... I love them a little crunchy myself!
Source: Ashley
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