Recipes

SPINACH & CHEESE MANICOTTI

INGREDIENTS:

1 box of Manicotti noodles cooked according to package directions

1 15 oz. carton of ricotta cheese

2 cups shredded mozzarella cheese, 1 cup reserved 1/4 cup shredded Parmesan cheese

1/2 cup THRIVE Spinach Flakes (rehydrated and well drained)

1/2 tsp.THRIVE Salt

1/4 tsp. dried oregano

1/8 tsp. garlic powder

Favorite jarred spaghetti sauce

Parsley (optional)

PREPARATION:

Preheat oven to 350. To rehydrate THRIVE Spinach Flakes, combine ½ cup 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. Sprinkle parsley over the top if desired.