From Paula's Best Dishes, Episode: Bottle of Red, Bottle of White
Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 50 min
Nonstick cooking spray
One 8-ounce package manicotti
One 15-ounce container ricotta cheese
3 cups shredded mozzarella
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried Italian seasoning
2 large eggs, scrambled
Pinch of salt and pepper
One 25-ounce jar tomato and basil pasta sauce
1 cup shredded provolone
Easy Garlic Bread, for serving, recipe follows
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray.
Cook the manicotti according to package directions; drain and set aside.
In a large bowl, stir together the ricotta, 1 1/2 cups of the mozzarella, spinach, Italian seasoning, eggs, salt and pepper. Place the mixture into a large zip-top bag, cut one of the corners off and squeeze the cheese mixture into the manicotti. Pour half of the pasta sauce into the prepared baking dish. Place the stuffed manicotti over the sauce. Pour the remaining sauce over the manicotti. Top with the remaining mozzarella and the provolone. Bake until hot and bubbly, 35 to 40 minutes.
Serve with Easy Garlic Bread.
Recipe Courtesy of Paula Deen