Recipe for: Ernie
“My husband says this dish is restaurant quality. It can be made in advance and kept in the refrigerator overnight. It’s very hearty and serves very well with a salad and garlic bread.
Ingredients
1 (15 oz.) container of ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and dry pressed
1/2 cup of chopped onion
1 egg
2 teaspoons fresh chopped parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups grated mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 (26-ounce) jars of spaghetti sauce
1 1/2 cups of water
1 (8 oz.) package of manicotti shells
Addresses
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup parmesan. In another bowl, mix the spaghetti sauce and water.
Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Fill the uncooked manicotti shells with the ricotta mixture, and arrange them in a single layer on the plate. Cover with remaining sauce. Sprinkle with remaining mozzarella and parmesan.
Bake in the preheated oven for 45 to 55 minutes, or until the noodles are soft.