Manicotti Stuffed with Spinach and Feta Cheese

What You Need

2 cups Quick Chunky Tomato Sauce (recipe follows) or a good quality prepared tomato sauce
12 manicotti shells

Filling:

2 tablespoons olive oil
1 cup chopped onion
6 ounces mushrooms, chopped (about 2 cups)
1 garlic clove, minced
1 package (10 ounces) frozen, chopped spinach, cooked, drained, and squeezed dry*
1 egg, beaten
8 ounces feta cheese, crumbled
1 cup shredded mozzarella cheese

Here's How

Make the Quick Chunky Tomato Sauce.

Cook the manicotti in plenty of boiling salted water until barely cooked, about 6 or 7 minutes. Carefully lift from the water with a slotted spoon and place in a bowl of cool water until ready to use.

For the filling, heat the oil in a medium skillet; add the onion and mushrooms and sauté, stirring, until tender and beginning to brown, about 5 minutes. Add the garlic; sauté 1 minute. In a large howl, combine the spinach, egg, feta, and mozzarella cheese. Add the mushroom mixture and stir to blend.

Heat the oven to 350 degrees. Lightly butter a 9x13 inch-baking dish. Drain the manicotti shells; blot dry with paper towels. Carefully fill the shells with the spinach mixture, dividing evenly. Arrange in a row in the baking dish. Spoon the tomato sauce over the top.

Cover with foil and bake 30 minutes; uncover and bake 15 minutes more. Let stand at least 10 minutes before serving.

Quick Chunky Tomato Sauce

2 tablespoons olive oil
1/4 cup chopped onion
1 garlic clove, crushed
1 can (1 pound 12 ounces) whole Italian-style plum tomatoes, with juices. 1 tablespoon thin julienne strips of fresh basil, or 1 teaspoon dried basil.
Salt and coarsely ground black pepper, to taste

Heat olive oil in a medium skillet; stir in onion. Sauté over low heat until tender about 5 minutes. Stir in garlic; sauté 1 minute. Add tomatoes; cook over medium heat stirring and breaking up tomatoes with the side of a spoon until boiling. Simmer sauce uncovered until slightly thickened, about 15 minutes. Stir in basil, salt and pepper.

*Drain cooked spinach very well by placing in a sieve and pressing on the spinach with the back of a large spoon. Blot with paper towels to remove additional liquid.


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