Recipe Ingredients
- 1 jar (24 to 26-oz.) marinara sauce
- 12 uncooked manicotti shells
- 1 jar (15 to 16-oz.) creamy Alfredo sauce
- 1/4 cup water
- 1 cup shredded Frigo® Part-Skim Mozzarella cheese
- Shredded Frigo® Parmesan
- Chopped Italian parsley
Cheese Filling:
- 1 container (15-oz.) Frigo® Whole Milk or Part-Skim Ricotta cheese
- 2 cups chopped baby spinach
- 1 cup shredded Frigo® Part-Skim Mozzarella cheese
- 1/2 cup freshly grated Frigo® Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/2 tsp. pepper
Recipe Directions
Heat oven to 375°F. Spread marinara sauce over bottom of greased 13 x 9-inch baking dish.
Combine filling ingredients; place in gallon-size plastic food-storage bag. Press out air and seal. Push filling toward the bottom corner of bag. Snip off corner; squeeze cheese mixture into uncooked manicotti shells. Arrange filled manicotti in baking dish. Combine Alfredo sauce and water; pour over manicotti. Sprinkle with 1 cup Mozzarella. Cover with aluminum foil.
Bake in 375°F oven 60 minutes; uncover and continue baking 10 minutes until pasta is tender. Let stand 5 minutes. Garnish with shredded Parmesan and parsley.
