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Categories:
water olive oil garlic mushrooms eggs weight Ricotta fresh basil salt pepper shells Mozzarella cheese Parmesan cheese
Viewed: 49 - Published at: 8 years agoIngredients
- 1 jar Marinara Sauce, 24 Ounce Jar
- 1 cup Water
- 2 Tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic, Minced
- 6 ounces, weight Fresh Spinach, Chopped
- 1 cup Mushrooms, Chopped
- 2 whole Eggs, Beaten
- 8 ounces, weight Ricotta Or Cottage Cheese
- 13 cups Fresh Basil Leaves, Chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 8 ounces, weight Manicotti Shells
- 2 cups Mozzarella Cheese, Shredded
- 1/2 cups Grated Parmesan Cheese
Method
- Preheat oven to 350 F
- In a small saucepan, heat the marinara sauce and 1 cup of water.
- Meanwhile, heat oil in a medium saucepan.
- Add garlic, and cook for 3-5 minutes until garlic browns.
- Add spinach and mushrooms, cook for 5 minutes.
- Set aside to cool.
- Beat eggs lightly in a medium bowl.
- Stir in ricotta (or cottage cheese), basil, salt, and pepper.
- Spread 1 cup of the heated marina sauce in the bottom of a 9x13 baking dish.
- Fill UNCOOKED manicotti with your egg/ricotta mixture; place in dish.
- (The hot marinara sauce will cook the noodles during baking)
- Pour remaining sauce evenly over filled shells.
- Sprinkle with both cheeses.
- Cover with foil, and bake for 30 minutes.
- Uncover; continue baking for 5-10 minutes until cheese is melted.
