Makes 8 servings
Ingredients
4 cups (32-ounce jar) marinara sauce
1 (8-ounce) box manicotti
1 tablespoon olive oil
1 (10-ounce) bag baby spinach leaves
2 cloves garlic, minced
2 (15-ounce) containers ricotta cheese
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese, divided
Fresh parsley, minced, for garnish
Additional Parmesan cheese, for serving
Instructions
- Preheat the oven to 375° F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Pour a scant cup of marinara sauce into the dish, enough to evenly cover the bottom.
- Bring a large pot of salted water to a boil. Cook the manicotti until al dente, about 10 to 12 minutes. Drain, rinse with cool water, and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the spinach leaves and sauté for about 3 minutes, or until fully wilted. Add the minced garlic and continue cooking for about 30 seconds, just until fragrant. Remove the skillet from the heat and set aside.
- Place the ricotta, eggs, salt, pepper, Italian seasoning, garlic powder, and Parmesan cheese in a large bowl. Stir until smooth and combined. Mix in the cooked spinach and 1/2 cup of mozzarella cheese.
- Place the ricotta filling in a large piping bag (or Ziploc bag). Snip the tip to create a 3/4-inch opening. Pipe the filling into the manicotti noodles until they are full but not overstuffed, and arrange them side-by-side in the casserole dish. Pour the remaining marinara sauce over the noodles. Sprinkle evenly with the remaining 1 cup of mozzarella cheese.
- Cover the dish with a sheet of aluminum foil. (Spray the bottom of the sheet lightly with nonstick cooking spray to prevent the cheese from sticking). Transfer the dish to the middle rack of the oven.
- Bake for 35 minutes. Remove the foil and continue baking for 20 to 25 minutes more, until the top is lightly golden and the dish bubbles at the edges. Remove the dish from the oven and allow it to rest for at least 20 minutes. Sprinkle with fresh minced parsley and Parmesan cheese before serving, if desired.
