manicotti florentine

This was a bit of a fly-by-the-seat-of-my-pants recipe that turned out super yummy. I had found a recipe on-line and written down all of the ingredients on the grocery list, but then when it came time to make dinner, I couldn't find my recipe anywhere--not pinterest, not google, nowhere. It was improvised and delicious. The only change I might make is to use lasagna noodles and roll them instead of the manicotti shells, which tend to crack while boiling.

Manicotti Florentine

Ingredients

12 manicotti noodles, cooked about 1-2 minutes shorter than box directions
1 1/2 cups whole milk ricotta
1 1/2 cups whole milk cottage cheese
3 eggs, beaten
8 ounces fresh spinach, torn into bite-sized pieces
1/2 cup basil leaves shredded
1 1/4 cups shredded parmesan
2 cups jarred pasta sauce

Directions

Mix ricotta, cottage cheese, eggs, spinach, basil, and one cup of parmesan in a large bowl. Scoop into a large zip-top bag.

Pour about 1 cup of the pasta sauce into a 9x13 baking pan.

Snip a corner from the zip-top bag full of filling. Squeeze filling into cooked manicotti shells until they are full. Arrange over sauce in 9x13 pan.

Pour remaining sauce over filled manicotti shells and sprinkle with remaining parmesan.

Bake covered for 30 minutes at 350 degrees.