Not only is this no boil manicotti with spinach and cheese mouthwateringly good, it's easy to make because you don't have to boil the manicotti noodles.
Keyword cheese, manicotti, pasta, spinach
Author Liz - Eat Move Make
115-ounce containerricotta cheesestrained
110-oz pkgfrozen chopped spinachthawed, drained
1 1/2cupsshredded mozzarella cheesedivided
3/4cupshredded Parmesan cheesedivided
228-ounce jarsmarinara sauce
In large bowl, combine ricotta, spinach, 1 cup of the mozzarella, 1/4 cup of the Parmesan cheese, egg, parsley, onion powder, pepper and garlic powder.
In separate bowl, mix together marinara sauce and water. Spread 1 cup of the sauce on bottom of ungreased 9" x 13" inch baking pan.
Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining mozzarella and Parmesan cheese on top. Cover tightly with foil and refrigerate 30 minutes (or longer if making it ahead). Bake covered tightly with foil at 350 degrees for 1 1/4 hours or until heated through and pasta is tender.
Use a paper towel to remove as much moisture as possible from the spinach before using.All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.