Spinach And Cheese Mannicotti
- For Sauce:
- 2 cans whole Roma tomatoes
- 5 gloves garlic
- 2 medium onions
- 1 tablespoon crushed chili flakes
- salt and pepper to taste
- For Pasta:
- 1 bag fresh spinach, chopped
- 1 container light ricotta cheese
- 1 cup light sour cream
- 1 egg
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 4 cloves garlic
- I box ready to bake Manicotti shells
- For topping:
- 1/2 cup shredded cheddar cheese
- To make sauce. In medium sauce pan, saute onions in olive oil until they become soft and transulent(about 4 minutes). Add garlic and saute 1 minute. Add tomatoes, breaking up tomotoes with spoon. Add chili flakes, salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 20 minutes on low level.
- In the meantime, stir together spinach through to garlic until fully incorporated. Stuff manicotti shells with mixture and place in a 9 x 13 inch baking dish in a single layer. Pour tomato sauce over all the shells, making sure to cover them all completely. Sprinkle shredded cheddar cheese on top. Bake for 45 minute at 400F.
- Enjoy!
tomatoes, garlic, onions, crushed chili flakes, salt, fresh spinach, ricotta cheese, light sour cream, egg, cheddar cheese, salt, garlic, ready, cheddar cheese
Taken from www.epicurious.com/recipes/member/views/spinach-and-cheese-mannicotti-1202434 (may not work)