Stuffed Manicotti

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Big pasta shells are stuffed with spinach, olives, and cheese and topped with a tomato sauce.

Ingredients

  • 1 package (10 oz.) frozen chopped spinach or broccoli, thawed
  • 1/2 lb. ricotta cheese
  • 1 1/2 C. grated Monterey Jack cheese
  • 1 1/2 tsp. Italian Seasoning or oregano
  • 1/8 tsp. nutmeg
  • 1 1/2 C. pitted ripe olives cut in wedges
  • 16 manicotti shells
  • Boiling salted water
  • Tomato Sauce

Directions

Squeeze spinach until dry. Combine spinach, ricotta and Jack cheese, Italian Seasoning, nutmeg and 1/2 of the olives. (Reserve remaining olives for sauce.) Cook pasta in large saucepan of boiling salted water for 12 minutes or until cooked al dente. Drain pasta, rinsing with cold water.

Stuff each shell with about 2 Tbs. cheese mixture. Place in greased 9 inch square baking pan or dish. Add 2 to 3 Tbs. water to bottom of pan, cover tightly with foil and bake in 350 degree F oven for 15 to 20 minutes or until hot. Serve shells with Tomato Sauce.

Makes 4 servings (4 shells per serving).

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