- 1/2 Onion chopped
- 3 Garlic cloves chopped
- 1 T. Vegetable oil
- 1-1/2 cups Ricotta cheese
- 1 cup (4 oz. Grated Mozarella cheese, divided)
- 4 oz. Cream cheese, softened
- 6 Tablespoons Grated Parmesan cheese, divided
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Black pepper
- 1 Package (10 oz.) Frozen Chopped Spinach, thawed squeezed dry. Then put in a food processor or a blender to chop it finer, (you don't have to do this step, but I do because I like my spinach chopped up finer)
- 8 Manicotti shells, cooked according to package directions, and drained
- 1 Jar 26 oz. Great Value Traditional Spaghetti Sauce, (or your favorite brand spaghetti sauce)
In a small skillet add oil, onion, and garlic, saute this for several minutes. Set aside.
In a mixing bowl, mix ricotta cheese, 4 Tablespoons parmesan cheese, 1/2 cup mozarella cheese, Italian seasoning, and pepper. Beat smooth. Stir in the onion mixture, and spinach. Spoon this cheese mixture into a large gallon size freezer bag, and seal the bag, squeeze the mixture to one corner of the bag and then cut a small hole at the corner edge of the bag. Pipe the cheese mixture into the manicotti shells. Set aside. Grease a 13 inch by 9 inch casserole dish, and pour half of the spaghetti sauce in the bottom of the dish. Lay the stuffed manicotti shells on top, then pour the rest of the spaghetti sauce over the manicotti. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remainder of the mozarella and parmesan chese. Bake 5-10 minutes or until cheese is melted. Makes 4-5 servings.
Serve with salad and texas toast