Easy Manicotti with Spinach and Artichokes
Hello fabulous dinner that skips the fuss and is all about the yum factor! Today we welcome you with open arms, manicotti with spinach and artichokes!
Ingredients
- 8 oz manicotti pasta
- 2 egg yolks
- 24 oz part-skim ricotta cheese
- 8 oz mozzarella grated
- 1 oz parmesan cheese grated or about 1/4 cup
- Pinch kosher salt
- Couple grinds fresh ground black pepper
- 2 10 oz frozen chopped spinach, thawed and drained
- 1/2 cup jarred quartered artichoke hearts, drained
- 3 cups marinara sauce divided
Instructions
- Bring a large pot of salted water to a boil. Cook manicotti according to package instructions.
- Let cool and set aside.
- Preheat oven to 350℉.
- In a large bowl, combine the egg yolks, ricotta, mozzarella, and parmesan. Season with the salt and pepper. Mix well.
- Squeeze out all excess water from the frozen spinach and chop again if desired. I would recommend it.
- Add spinach and artichokes to mixture and stir well.
- In a 9x13 pan, pour 1 cup of marinara sauce on the bottom of pan and spread evenly. Set aside.
- Using a small baby spoon or measuring spoon, stuff manicotti with filling. Filling should be spilling out both sides.
- Arrange stuffed manicotti in baking dish on top of marinara sauce. Pack tightly but not overlapping.
- Pour remaining 2 cups of marinara sauce on top of stuffed manicotti.
- Cover with foil and bake for 40-45 minutes.
- Let pan cool about 10 minutes prior to serving.
- Top with additional parmesan cheese if desired.
Notes
Recipe adapted from Bon Appetit