Easy Manicotti

Hunt’s

1 container (15 oz) ricotta cheese

1 pkg (10 oz) frozen chopped spinach, thawed, squeezed dry

2 cups shredded mozzarella cheese, divided

¼ cup grated Parmesan cheese

2 tsp Italian seasoning

¼ tsp ground black pepper

1 pkg (8 oz) dry manicotti shells, uncooked

1 can (24 oz) tomato basil pasta sauce, divided

No-stick cooking spray

1 cup water

My first time working with manicotti shells. They're surprisingly sturdy!

PREHEAT oven to 375F. Stir together ricotta cheese, spinach, 1 cup mozzarella cheese, Parmesan cheese, Italian seasoning and pepper. 

Or just stop here and eat this as a delicious dip.

Fill each uncooked shell with 3 Tbsp cheese mixture.

Stuffing the shells takes a minute. Budget your time.

POUR half of sauce in bottom of sprayed 13x9-inch baking dish. Arrange filled shells in single layer over sauce; pour remaining sauce over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese over sauce. Cover tightly with foil sprayed with cooking spray.

BAKE 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.

Oven transformation!

My Rating: 4/5 "I do wish they wouldn't call something 'easy' when there's a lot of tube-stuffing labor involved. But the labor is worth it for the tasty pasta and you feel very accomplished when it's done. Very satisfying!"