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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.

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