SPINACH & CHEESE MANICOTTI
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| SERVING SIZE: Serves 6 |
| INGREDIENTS: |
| 1 box of Manicotti noodles cooked according to package directions 1 15 oz. carton of ricotta cheese 2 c. shredded mozzarella cheese, 1 c. reserved ¼ c. shredded parmesan cheese ½ c. THRIVE rehydrated Spinach Flakes, well drained ½ t. salt ¼ t. dried oregano 1/8 t. garlic powder Favorite jarred spaghetti sauce |
PREPARATION:
Preheat oven to 350. To rehydrate THRIVE Spinach Flakes, combine ½ c. dried flakes with 1 c. hot water and let stand 15 minutes, then drain well. Place cooked manicotti noodles on a cookie sheet lined with wax paper and let stand until cool enough to handle. Meanwhile, in a medium sized bowl, combine cheeses, spinach and spices. Spread 2-3 Tablespoons of spaghetti sauce in the bottom of a greased 9 x 13 inch baking dish. Spoon or pipe cheese mixture into cooled manicotti noodles. To pipe, transfer cheese mixture into a large piping bag (or a large plastic storage bag with one corner snipped off) and gently squeeze mixture into noodles. Place filled noodles side by side in baking dish. Cover with remaining sauce and 1 c. shredded mozzarella cheese. Bake for 15 minutes until hot and bubbly.