Spinach-Cheese Manicotti

Spinach-Cheese Manicotti

This does take a little extra time to fill the shells, but it is
really a special dish and well worth the time it takes!

1 onion, minced
2 teaspoons minced garlic 10 ml
1 (15 ounce) carton ricotta cheese 425 g
1 (3 ounce) package cream cheese, softened 84 g
1 (8 ounce) package shredded mozzarella
cheese, divided 227g
1 (3 ounce) package grated parmesan
cheese, divided 84 g
2 teaspoons Italian seasoning 10 ml
1 (10 ounce) box frozen chopped spinach,
thawed, drained 280 g
9 manicotti shells, cooked
1 (26 ounce) jar spaghetti sauce 737 g

• Saute onion and garlic in a little oil in skillet and set
aside.
• In mixing bowl, combine ricotta, cream cheese, half
mozzarella, half parmesan cheese, Italian seasoning,
½ teaspoon (2 ml) each of salt and pepper and beat until
they mix well.
• Drain spinach with several paper towels and squeeze
until spinach drains well. Add spinach and onion to
cheese mixture and mix well.
• Spoon this mixture into manicotti shells 1 teaspoon
(5 ml) at a time. (Be careful not to tear shells.)
• Pour half of spaghetti sauce in bottom of greased
9 x 13-inch (23 x 33 cm) baking dish. Arrange shells
over sauce and top with remaining sauce.
• Cover and bake at 350° (176° C) for 30 minutes.
Remove from oven, uncover and sprinkle remaining
cheeses over top. Return to oven just until cheese melts.