Pasta is what is for dinner!
We love Manicotti. Usually I make my manicotti shells, but this time I decided to use manicotti shells. This came out delicious and what I really liked about it was that you could double the recipe and freeze the leftovers for future dinner.
1 box (8 ounces) manicotti shells
16 ounces ricotta
10 ounces frozen spinach, thawed
1 ½ cups shredded Mozzarella cheese
1/3 cup grated Parmesan cheese, plus 2 tablespoons more
2 eggs, lightly beaten
½ cup basil, chopped
¼ teaspoon salt
¼ teaspoon pepper
3 cups of Marina's Italian Style Tomato Sauce
Cook the manicotti shells following the directions on package (usually about 8 minutes).
In a large bowl, combine the ricotta, spinach, mozzarella, Parmesan, eggs, basil, salt, pepper, nutmeg, and cayenne.
Spread ½ cup of tomato sauce in bottom of a 13 x 9 x 2-inch baking dish.
Fill the manicotti shells with the ricotta mixture and place in the baking dish. Spoon remaining marinara over the top; sprinkle with one cup shredded mozzarella and 2 tablespoons Parmesan.
Cover and bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes.