DIANA'S BAKED MANICOTTI AND CHEESE WITH SPINACH

DIANA'S BAKED MANICOTTI AND CHEESE WITH SPINACH image

Number Of Ingredients 24

Filling:
2# ricotta
1 8oz pkg mozzarella diced
1/3 cup grated Parmesan
2 eggs
1 tsp salt
1/4 teas pepper
1 TBLS chopped parsley
Spinach (chopped , cooked fresh or frozen; tho I often use fresh uncooked)
1/4 cup grated parmesan for topping
Sauce:
1/3 cup olive oil
1 1/2 cups finely chopped onion
1 Clove garlic crushed/ minced
1 2# 3oz can Italian tomatoes w/liquid
1 6oz can tomato paste
2 TBLS chopped parsley
1 TBLS salt
1 TBLS sugar
1 Tsp dried oregano (or fresh from my herb pot outside)
1 Tsp basil ( or fresh from my herb pot ")
1/4 teas pepper
Prepare sauce:
Saute in hot oil in 5 qt Dutch oven onion and garlic 5 minutes. Mix in rest of sauce ingredients and 1 1/2 cups water, mashing tomatoes with a fork. Bring to boil , simmer covered 1 hour.

Steps:

Combine filling ingredients in large bowl; beat with wooden spoon to blend well. Fill shells or manicotti pasta. Follow box directions after filling pasta. And sprinkle with remaining Parmesan. Bake 1/2 hour @ 350 or until bubbly; I advise foil cover , it helps to not evaporate all the yummy sauce. To freeze: Line baking dish with large piece of foil; assemble as directed. Fold over foil to seal and freeze in dish. When frozen remove dish. To serve: Unwrap, place in baking dish, and let stand 1 hour to thaw. Bake, covered, 1 hr in 350F oven.