Jo's Manicotti
Description
Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.
Ingredients
•
1 (8 ounce) package manicotti pasta
•
1 pint part-skim ricotta cheese
•
2 eggs, beaten
•
1 onion, chopped
•
1/4 cup grated Romano cheese
•
1 tablespoon chicken bouillon powder
•
1/2 teaspoon garlic salt
•
1/8 teaspoon dried thyme
•
ground black pepper to taste
•
1 (10 ounce) package frozen chopped spinach, thawed and drained
•
1 (8 ounce) can tomato sauce
•
1 cup shredded mozzarella cheese
Directions
1
In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2
In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3
To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4
Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.