I wasn't able to find a recipe I liked so I combined two recipes and then added a twist of my own. This is very easy to make and apparently can be done ahead of time (according to one of the recipes). The two recipes I referenced were "http://www.cookingclassy.com/2012/05/manicotti-a-simple-yet-incredible-entree/" and "https://ringr.wordpress.com/2011/05/09/manicotti-stuffed-with-spinach-ricotta/"
My family is only 3, and not large eaters so I only made half of the box, or enough to fill a 9x9 pan.
For the noodles, I used:
1/2 pkg (or 4 oz) of Manicotti Noodles
1/2 container (or approx 8 oz) Ricotta Cheese
1/2 lb finely grated Mozzerella Cheese
3 oz finely grated Parmersean
1 egg
1 tbsp basil
1/2 cup frozen spinach (defrosted & drained)
2 cloves garlic sauteed in olive oil
sprinkle of black pepper.
For the Sauce I used:
2 cloves garlic (minced and sauteed in olive oil)
1 (28 oz) can crushed tomatoes
1 Tbsp dried basil
1/4 tsp sugar
1 tsp garlic salt
1/2 tsp parsley, oregano, thyme
1/4 tsp italian seasoning
1 bay leaf
salt and pepper to taste.
Directions:
- Cook the noodles according to the packaging.
- Preheat oven to 350 degrees
- Using a fork, mix together the cheeses (Ricotta, Mozzerella, and Parmersean). Then add the egg, basil and spinach and mix until well combined. Add the garlic & olive oil mixture and then sprinkle in pepper. Mix until creamy and then stuff the noodles with the filling (You can use a pastry bag, but I find that it's easier with your fingers).
- Place stuffed manicotti to the side.
- Make the sauce.
- Saute garlic in the olive oil and then add the canned crushed tomatoes.
- Add the seasonings and mix
- Cover and let simmer for 10 minutes (stirring occasionally).
- Pour sauce over the bottom of the pan and then lay manicotti on top.
- Pour the rest of the sauce on top and then bake in oven for 20 minutes or until bubbly!
- Let cool so you don't burn your tongue and then serve while still warm.
