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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) package manicotti pasta
- 1 pint part-skim ricotta cheese
- 2 eggs, beaten
- 1 onion, chopped
- ¼ cup grated Romano cheese
- 1 tablespoon chicken bouillon powder
- ½ 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
Step 1
In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
Step 2
In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
Step 3
To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9×13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
Step 4
Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 399 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat9g | 44% |
| Cholesterol112mg | 37% |
| Sodium1062mg | 46% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein26g | |
| Vitamin C7mg | 33% |
| Calcium493mg | 38% |
| Iron3mg | 18% |
| Potassium544mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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