Italian Ricotta and Spinach Stuffed Manicotti

Ingredients

• 8 pieces manicotti shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound fresh spinach washed and chopped
• 1 clove garlic minced
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon nutmeg ground

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 Cook manicotti shells according to package instructions until al dente. Drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Add chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Season with salt, pepper, and nutmeg.
5. 5 In a mixing bowl, combine ricotta, half of the mozzarella, half of the Parmesan, and the cooked spinach. Mix well to combine.
6. 6 Fill each manicotti shell with the ricotta and spinach mixture using a spoon or piping bag.
7. 7 Spread 1 cup of marinara sauce on the bottom of a baking dish. Place filled manicotti shells over the sauce.
8. 8 Top the manicotti with the remaining marinara sauce, mozzarella, and Parmesan cheese.
9. 9 Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
10. 10 Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
11. 11 Remove from the oven and let it cool for a few minutes before serving.
12. 12 Serve hot with a sprinkle of additional Parmesan cheese, if desired.