I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!
Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
507 Calories
Recipe Instructions
Step 1
In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells.
Step 2
Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight.
Step 3
Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Ingredients
2 eggs
⅛ teaspoon salt
1 ½ tablespoons white sugar
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
