Spinach Ricotta Manicotti
Defrost the spinach and mix together with the cheeses 
Ready to fill! 
Make sure you have pasta, filling and tomato sauce 
Put the filling into a baggie to “pipe” it into the pasta 
Fill these after par boiling them 
Like so… 
Lay them in a baking dish with mariara 
top with remaining marinara and sprinkle with cheese, then bake
- 1 box or bag of frozen chopped spinach, thawed and all of the liquid taken out
- 1 15 oz container of part skim ricotta
- ½ cup of grated parmesan
- 1 egg
- Salt & pepper to taste
- 1-2 jars of your favorite Marinara, I love Rao’s
- 1 8oz bag of shredded mozzarella
- 1 box manicotti pasta
To Assemble –
1 Gallon sized zip top bag
1 rubberband
Preheat your oven to 350f.
Thaw the frozen, chopped spinach and squeeze out all of the excess liquid. Meanwhile, boil some water in a pan for the Manicotti pasta to cook. Cook just under the box instructions because you do not want them to fall apart! Drain and place boiled pasta on a flat surface to cool.
In a medium bowl, put your ricotta, parmesan, egg, salt and pepper. Mix. Once the spinach is finished and has cooled, mix it into the ricotta mixture. Then place this into a gallon sized zip top bag and secure with a rubberband. Cut the tip of the bag and pipe it into the pasta. Put some sauce on the bottom of your baking dish and then begin placing the filled pasta on top of the sauce. Repeat until all of the pasta is filled.
Top the manicotti with more Rao’s sauce, sprinkle on some shredded mozzarella cheese. Bake for 30 minutes. Serve with a green vegetable or a side salad.