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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!