Manicotti in Minutes

Ingredients

  • FOR SAUCE
  • 3 Tablespoons Olive Oil
  • 1 clove Garlic, Minced
  • 1 can 28-Ounce Ground Peeled Tomatoes, Chunky Style
  • ½ cups Chicken Broth Or Stock
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1 pinch Pepper, Ground
  • 6 whole Basil Leaves, Chopped
  • FOR THE FILLING:
  • 2 Tablespoons Butter
  • 1 whole Small Onion Chopped
  • 1 package Spinach, ( 10 Ounce Frozen, Thawed And Squeezed Dry)
  • 15 ounces, weight Ricotta Cheese
  • 1 whole Egg, Lightly Beaten
  • ¼ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt
  • FOR THE PASTA:
  • 1 package Manicotti Shells
  • FOR THE TOPPING:
  • ½ cups Mozzarella Cheese, Shredded 
 

Preheat oven to 350 degrees F.

FOR THE SAUCE:
In a skillet on medium heat, saute garlic in olive oil for 1 minute, being careful not to burn the garlic. Lower heat and add tomatoes, chicken broth, sugar, salt and pepper. Simmer on low heat for 10 minutes. Turn off heat and add chopped basil. Set aside

FOR THE FILLING:
In a skillet over medium/high heat melt butter. Add onion and cook until until soft, about 5 minutes. Add the drained spinach and cook with onion and for a couple of minutes to incorporate the flavors. Remove from heat, set aside and cool to room temperature.

In separate bowl, combine ricotta, egg, Parmesan cheese and 1/2 teaspoon of salt.

Add the cooled spinach mixture with the ricotta mixture, mix well.

FOR THE PASTA:
Cook manicotti in boiling water until done. Drain, and rinse with cold water.

ASSEMBLY:

Spread a thin layer of the sauce on the bottom of a 9×13 baking dish with sauce. ( About 1 1/2 cups ) Set aside.

Place the filling into a plastic bag. Use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner.
Add the ricotta mixture to a gallon size plastic bag. Cut a tiny bit off one of your corners. Carefully pipe the filling into the shells.
Place the filled shells in the 9×13 baking dish. Spoon sauce over the top and sprinkle the Mozzarella Cheese over the shells. Bake in a 350 degree oven for 30 minutes or until bubbly and hot.


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