Prep Time::30 mins
Cook Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::6
Ingredients
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1 pint ricotta cheese
2 large eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese, divided
1 ½ tablespoons white sugar
⅛ teaspoon salt
¼ teaspoon ground black pepper
12 manicotti shells
1 (32 ounce) jar spaghetti sauce
Directions
Mix ricotta cheese and eggs together in a medium bowl until blended. Stir in spinach, mozzarella cheese, 1/4 cup Parmesan cheese, sugar, salt, and pepper. Stuff mixture into uncooked pasta shells.
Pour 1/2 cup spaghetti sauce into a medium baking dish; spread to cover the bottom. Arrange stuffed shells in a single layer over sauce. Pour remaining sauce over shells. Cover and chill in the refrigerator, 8 hours to overnight.
When ready to bake, preheat the oven to 400 degrees F (200 degrees C). Remove shells from the refrigerator.
Bake, covered, in the preheated oven for 40 minutes. Uncover, sprinkle with remaining Parmesan cheese, and bake for 15 more minutes.