Spinach and Cheese Stuffed Manicotti

All of a sudden the weather has turned from the lovely Indian summer that we had through the fall to cold and rainy, almost winter-like. It is November now, after all, and you never know what to expect here in Maryland in the Spring and Fall months.

One thing is for certain, it is time to get out the sweaters and time to start making heartier meals. This flavorful, popular Italian dish fills the bill. The creamy filling simply melts in your mouth. 

Kids usually love it, so it is a great way to give them a little spinach without fuss. Serve it with a salad and some crusty bread for a delicious anytime meal.

Spinach and Cheese Stuffed Manicotti
(Makes 7 servings, 2 shells each.)

• 1 8-ounce box manicotti shells (14 shells)
• 24 ounces ricotta cheese
• 8 ounces mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 10-ounce package of frozen chopped spinach
• 1 large egg, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1 jar of spaghetti or marinara sauce

Preheat oven to 350°F.

Spinach and Cheese Stuffed Manicotti

Cook manicotti shells as directed on package, drain and set aside

Cook spinach as directed on package, drain and squeeze out all liquid.

Combine the ricotta cheese, mozzarella cheese, Parmesan cheese, spinach, egg, garlic powder, oregano, basil and salt. Mix well.

Stuff each cooked manicotti shell with filling mixture.

Place stuffed manicotti shells in a 9 by 13-inch baking dish. Spoon the spaghetti sauce evenly over the top of the manicotti. Sprinkle additional grated Parmesan cheese on top of sauce, if desired.

Cover with foil and bake for 45 minutes. Uncover and let stand 5 to 10 minutes before serving.