Monday, September 17, 2012
1 (8-ounce) package manicotti
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese, divided
1 cup shredded provolone cheese
½ cup shredded Parmesan cheese
2 large eggs
1 tablespoon dried parsley
1 teaspoon dried Italian seasoning
1 (25-ounce) jar tomato and basil pasta sauce
Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
Cook manicotti according to package directions; drain and set aside.
In a large bowl, stir together ricotta, spinach, 1½ cups mozzarella cheese, and next 5 ingredients. Spoon cheese mixture into manicotti. Pour half of pasta sauce into prepared pan. Place stuffed manicotti over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining 1½ cups mozzarella cheese.
Bake for 30 to 45 minutes or until hot and bubbly.
Source: Paula Deen