Spinach-and-Cheese-Stuffed Manicotti Recipe

Spinach-and-Cheese-Stuffed Manicotti Recipe

  • 8 dried manicotti shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 beaten egg
  • 1 cup fresh spinach, coarsely chopped
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 (6 ounce) can CONTADINA® Tomato Paste
  • 1 1/4 cups chicken or vegetable broth
  • 1 cup sliced fresh mushrooms
  • 1 teaspoon dried Italian seasoning, crushed
  1. Cook manicotti shells according to package directions; drain.
  2. Meanwhile, combine ricotta, 3/4 cup mozzarella, Parmesan, egg, spinach, nutmeg and pepper. Spoon about 3 tablespoons into each shell. Arrange shells in 2-quart baking dish.
  3. Combine tomato paste, broth, mushrooms and Italian seasoning; season with salt, if desired. Pour over shells. Bake, covered, in preheated 350 degrees F oven, 30 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes more. Garnish with parsley, if desired.
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