Makes 4 servings
Prep time: 15
Cook time: 30 min.
8 - dried manicotti
1 - package (10-ounces)
frozen chopped spinach, thawed and squeezed dry
1 - carton (15-ounces)
1 - egg
1/2 - cup grated
2 - teaspoon garlic
1 - can (12-ounces)
1 - Tablespoon
Italian herb seasoning
1 - cup shredded
pasta according to package directions and drain.
Preheat oven to 350°F.
a bowl, combine your spinach, ricotta cheese, egg,
Parmesan cheese and 1-teaspoon garlic salt.
into cooked manicotti shells and place in 12x8 inch
a bowl, you want to add the tomato paste, Italian
herb seasoning, remaining garlic salt and 1-1/3 cups
Pour over manicotti.
Sprinkle with mozzarella
- Bake, uncovered, in
oven for 30 minutes or until heated through.
Prepare the sauce a day or two ahead.
Reheat in microwave and pour into a thermos to keep hot.
Prepare the noodles the day of the picnic or tailgate party. Then place in hot thermal container to keep hot.
At your site, just put the sauce and spaghetti together.
Just put the grate
cheese in a plastic container and into the ice chest to keep chilled.
Sprinkle over the spaghetti when ready to chow down.