A recipe I put together based on my own personal taste. I buy an extra can of tomato sauce to serve at the table and let my guests add more sauce if they so desire!
Ingredients
- 1 , 8 ounce
- 1 pint part-skim ricotta cheese
- 2 eggs , beaten
- 1 onion , chopped
- 0.25 cups grated Romano cheese
- 1 tablespoon chicken bouillon powder
- 0.5 teaspoons garlic salt
- 0.13 teaspoons dried thyme
- ground black pepper to taste
- 1 , 10 ounce
- 1 , 8 ounce
- 1 cup shredded mozzarella cheese
Instructions
-
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.
Nutrition Facts
Per serving
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