Spinach Cheese Stuffed Manicotti

 

 

 

 

 

The stuffing can be anything healthy and what you love. You an use Shells. Here is the same recipe I used except this one I used shells. Spinach & Cheese stuffed pasta

 

Follow the same recipe

 

This recipe can be made ahead of time, refrigerated overnight. It is almost restaurant quality.

Happy Eating and Happy Memorial Weekend!

Almost Lasagna

 

 

 

This meal is one of my last minute meal. It is so filling and great meal with some salads on side.

I like to make my own pasta sauce, but feel free to use store bought. I add 1 pounds of ground beef or sausage to my sauce.

 

Ingredients:

 

1 pound of macaroni cooked.

4 cups of pasta sauce

1 cup skim Ricotta Cheese

1 cup of Mozzarella cheese

1/2 cup of Parmesan cheese..to top it

Salt & pepper

 

Instructions:

 

In a large stove pan, mix the cooked pasta, pasta sauce and 3/4 cup of Mozzarella cheese.

Coat a 9-by-13 baking pan with cooking spray or olive oil and spread it on the pan.

Top it with the rest of Mozzarella and Parmesan cheese.

Cover with foil.

Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 minutes until the cheese on top is lightly browned and bubbly.

 

 

If you already have the sauce ready, it should take you only 15 minutes to prepare and 30 minutes to cook.

I love easy and great food. My sauce is packed with protein, mushrooms, egg plants, onions, garlic and of course tomatoes.

 

Good Eat!!!

Spinach and Cheese Stuffed Pasta Shells

I am very passionate on cooking and setting the table pretty so that my family enjoys the meal. Aunt Lisa thought Emily how to, but I never took the recipe. It is really easy to change around. She used sausage, I used 90/20 ground beef. She used frozen Spinach and I used fresh. She used whole Ricotta and I used skim Ricotta. Here is my recipe. I am not surprise if I change it again.

 

Ingredients:

1 box of jumbo shells

 1 lb of ground beef

15 oz part skim Ricotta Cheese 

 1 large onion diced into small pieces

 1 cup  of mozzarella cheese

1 jar of sauce or homemade spaghetti sauce

15 oz fresh spinach, washed and chopped into small pieces. You can use frozen as well.

 

Instructions:

On stove, using medium pot cook Beef, garlic and onion until it looks brown. Combine the beef mix,spinach, Ricotta and half bag of mozzarella in a large bowl.

Cook shells according to package  with salt. Spoon mixture into Cooked pasta.

 

Cover a 13x9 pan with sauce ( enough to cover 1/3 of shell) and place stuffed shells in sauce.

Top with the rest of mozzarella and bake in the oven uncovered at 375 until hot and bubbly about 45 minutes. 

This dish freezes great! You can separate into multiple dishes including 

sauce and freeze up to 3 month in airtight container.

I am always interested how others make their dish and love to hear your comment.