Spinach Manicotti

  • 1 box Barilla Manicotti
  • 2 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 bag (6 oz) fresh spinach, chopped
  • 2 eggs
  • 1 container (15 oz) ricotta cheese
  • 1/3 cup fresh basil leaves
  • 1 tsp salt
  • 1 jar Barilla Marinara Sauce
  • 1/2 cup freshly grated Parmesan cheese  
Preheat oven to 350 degrees F.

Cook Manicotti 7 minutes; drain and rinse in cool water.  Set aside.

Meanwhile, heat oil in large skillet over medium heat.  Add garlic and let cook for about 3 minutes then stir in spinach; continue cooking 5 minutes.  Set aside to cool

Beat eggs lightly in medium bowl.  Stir in ricotta cheese, basil and salt.  

Spread 3/4 cup Marinara Sauce over bottom of 13x9 baking dish.  Fill Manicotti with spinach mixture (use piping bag or zip-lock bag with the tip cut off); place in dish and cover with the remaining Marinara Sauce.  Then sprinkle Parmesan over top and bake, covered 30 minutes.  Uncover; continue baking 5-10 minutes or until cheese is melted. 

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