Ingredients
- 5 1/2 ounces manicotti pasta
- 2 teaspoons olive oil
- 1/2 medium onion finely diced
- 3 garlic cloves minced
- 1 pint part-skim ricotta cheese
- 8 ounces mozzarella cheese shredded
- 3/4 cup Parmesan cheese grated and divided
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 cup baby spinach chopped
- Salt and ground black pepper to taste
- 1 jar spaghetti sauce (16 ounces)
- Fresh basil chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the manicotti pasta until al dente (about 10-12 minutes). Drain and rinse with cold water. While the pasta cooks, heat oil in a skillet.
- In the skillet, sauté the onion until translucent, then add the garlic and cook for about 1 minute until golden and fragrant. Remove from heat and let cool slightly.
- Preheat your oven to 350°F. In a large bowl, combine the onion, garlic, ricotta, shredded mozzarella, 1/2 cup of the grated Parmesan, egg, Italian seasoning, spinach, salt, and pepper until well blended.
- Spread 1/2 cup of the spaghetti sauce into the bottom of a baking dish. Using a spoon or piping bag, fill each manicotti shell with the cheese mixture and arrange them over the sauce.
- Pour the remaining spaghetti sauce over the filled shells and sprinkle with the rest of the grated Parmesan cheese.
- Bake in the preheated oven for about 40-45 minutes until the dish is bubbly and the cheese topping is melted. Remove from oven before serving. Garnish with fresh basil.
