Ingredients
The following ingredients have 5 Servings
- 8 oz box of manicotti noodles ((one box))
- 1/2 medium onion
- 2-3 cloves garlic (minced)
- 1/4 cup grated carrots and/or zucchini
- 1/2 tsp olive oil
- 15 oz ricotta cheese
- 5 oz fresh baby spinach
- 1/2 tsp garlic powder
- 1 cup shredded parmesan/romano cheese
- 1/4 cup pesto
- 1/2-1 cup mozzarella cheese for topping ((add as much as you want!))
- season to taste with black pepper, salt, parsley, oregano, thyme, and garlic powder.
- 16 oz fire roasted marinara sauce [see post for recipe] or your favorite red sauce
Instruction
- Preheat your oven to 350 degrees F.
- Gently boil shells for approx. 11 min or until tender/al dente.
- Drain and arrange cooked noodles in a glass baking dish with a thin layer of spaghetti sauce on the bottom.
- Fun fact: if you roll the noodles in the red sauce it will help prevent them from sticking/wilting! Dice and sauté, onions and garlic together with shredded carrots and 1/2 tsp of olive oil.
- In a large bowl, fold ricotta, parm/romano cheeses, pesto, and torn spinach together with all your herbs and spices. Season to taste.
- Next, add your veggies to the mix.
- You are free to use your fingers, but putting the stuffing in a bag with a hole cut in the corner and squeezing is muuuch easier! Stuff the noodles gently and pour a generous pile of sauce on top.
- Top with sliced or grated mozzarella and parmesan cheese [use as much as you'd like!] and bake for approx. 20-30 minutes at 350 F. Enjoy!
