Stuffed Manicotti Marinara
"When I got this one I didn't write the name of the source. What else is new? Be that as it may, it's quick easy and really good. The cooking time does not include preparing the sauce."
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 2 cups frozen spinach, washed, drained and finely chopped
- 1 1⁄4 cups ricotta cheese
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 8 manicotti, cooked and drained
- 4 ounces mozzarella cheese, grated
- marinara sauce
- 3 cups tomato sauce
- 2 tablespoons dried onion flakes
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 (1 1/4 ounce) package instant beef bouillon, and seasoning mix
- 1 bay leaf
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon oregano, crushed
directions
- Prepare the sauce, combine all ingredients except the oregano in a thick bottomed sauce pan.
- Simmer uncovered stirring occasionally until it's reduced by half.
- Add the oregano and simmer another 5 minutes.
- This gives you 1 1/2 cups of sauce (the unused sauce freezes well).
- While the sauce is simmering, mix the spinach, Ricotta, garlic powder, nutmeg, salt, and pepper.
- Stuff the manicotti and place them by pairs in individual baking dishes.
- Drizzle 2 tbsp or so of Sauce over each noodle.
- Top each serving with an ounce of Mozzarella.
- Bake uncovered in a 350°F oven for 20 minutes.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
